Mrs. ONG here.

Well, I was going to wait until official strawberry season (here in Zone 6) to post the recipe but seeing that it’s forecasted to be summery here this Easter weekend, I present:

Strawberry –Goat Cheese Bruschetta

This is an adaptation of a recipe originally printed in Better Homes & Gardens magazine

This is my favorite kind of recipe—it’s super easy to prepare (really it’s more assembling than cooking), it’s delicious, it’s a crowd pleaser and it’s good looking, too!

Ingredients:
1 8-oz baguette
1-2 Tbsp. extra virgin olive oil
1 4-oz log goat cheese/chevre
1 ½ cups sliced strawberries*
½ cup arugula, optional (although I love arugula, I don’t use it in this recipe)
Coarse salt
Freshly ground black pepper
Fresh thyme leaves

Preparation:
1.    Heat broiler. Halve baguette length-wise. Place cut sides up on a large, rimmed baking sheet. Brush the cut sides with olive oil. Broil 3-4 inches from heat source, for 1-2 minutes or until lightly toasted.
2.    Slice goat cheese and divide among toasts. Top with sliced strawberries. Return to broiler for an additional 2-3 minutes, until cheese and berries soften. Remove from broiler, top with arugula, if using. Drizzle with additional olive oil, sprinkle salt, pepper and thyme. Cut into pieces and ENJOY. Makes 4 servings.

Perfect on the deck or patio, with drink in hand!

*whenever possible, try to use organic strawberries as they are high on the list of fruits and vegetables that carry the highest level of pesticides: http://www.foodnews.org/