Strawberry Spritz Bruschetta
Servings:
24 pieces
prep time:
30 mins
cook time:
false
Total time:
30 mins
Ingredients
-
Vermont Creamery Strawberry Spritz Goat Cheese
8 ounces
-
Vermont Creamery Mascarpone
4 tablespoons
-
10 ounce seeded baguette
-
3 tablespoons extra virgin olive oil
-
½ cup diced strawberries
-
¼ cup balsamic glaze
-
¼ cup fresh basil, sliced
Directions
- Heat oven to 400°F
- Place the Strawberry Spritz Goat Cheese in a medium bowl and break up with a spatula. Add the Mascarpone and set aside to soften at room temperature.
- Meanwhile, slice the baguette on the diagonal into approximately 24 - 1/2” thick pieces. Place the baguette slices on a baking sheet and brush the tops with olive oil. Toast the bread until golden, about 5-7 minutes. Cool on a wire rack for 5 minutes.
- Use a spatula to combine the goat cheese and mascarpone until creamy.
- To assemble, place the goat cheese mixture into a piping bag or gallon plastic bag and cut off one corner. Pipe 1 scant tablespoon of the goat cheese mixture onto each slice of bread, top with diced strawberries, drizzle with balsamic glaze and garnish with basil. Serve immediately.
