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Strawberry Basil Bruschetta with Balsamic Reduction
12 slices whole wheat baguette, sliced ½" thick
2 teaspoons olive oil
1 cup California Giant Strawberries, diced small
¼ cup basil, thinly sliced
1 shallot, minced
freshly ground black pepper
½ cup balsamic vinegar
¼ cup goat cheese, crumbled (optional)
Preheat the oven to 425°F. Place the bread slices on a baking sheet and lightly brush tops with 1½ teaspoons of the olive oil. Bake for about 1-2 minutes or until bread is toasted and golden brown.
Combine the strawberries, basil, shallot and remaining olive oil in a medium bowl. Season with salt and pepper.
To make balsamic reduction: Place the vinegar in a small sauce pan over medium-high heat. Simmer the vinegar until it has reduced by about
its original volume.
To serve, top the toasted bread slices with the strawberry mixture and crumbled goat cheese, if using, then drizzle with balsamic reduction.
Extra balsamic reduction can be refrigerated and used as a salad dressing, a condiment for sandwiches or even a topping for frozen yogurt.
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