Strawberry Balsamic Chutney and Goat Cheese Bruschetta
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| Strawberry Balsamic Chutney and Goat Cheese Bruschetta |
With Valentines Day just around the corner, we have once again decided to feature four new recipes this week for a romantic dinner with your sweetheart. Our first recipe embraces bright red Valentine color in these very tasty nibbles that you can serve before the main meal with either a chilled glass of white wine or a mellow red, like a Merlot. This recipe takes Strawberries to the savory side while retaining a little some of their natural sweetness to balance the robust flavors in the rest of the chutney and goat cheese. This chutney is an easy quick-cooked version, meant to be served warm with the goat cheese. My daughter and I shared this plate and agreed that the combination is scrumptious.
Makes about one dozen bruschetta.
In a non-stick saute pan add:
- 1 tbsp olive oil
- 1 chopped shallot
- 1/2 clove minced garlic
Saute just until the shallot is softened but not browned. Add:
- 1/2 pound ripe strawberries, cut in quarters
- 1 to 2 tsp honey
- pinch salt
- 1/4 tsp ground thyme
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground black pepper
Saute together over medium high until the mixture reaches a thick jammy consistency. In the last couple of minutes of cooking time stir in:
- 1 1/2 tbsp balsamic vinegar
Taste the chutney in the last minute of cooking. If it is too sweet you can add a little more balsamic vinegar; if too sour, add a little more honey to taste.
Serve on toasted baguette pieces that have been brushed with garlic oil or garlic butter along with:
- 3-4 ounces goat cheese (aprox.)
