When I left my apartment this morning, a chilly wind mussed the yellow-green-red-orange leaves in the trees while it whipped my almost-dry hair into snarled submission. As I squinted into the crisp, blue sky, I thought—
Crap. I can’t do this. I’m still not ready to write about autumn. Sorry, folks.
Today’s recipe features the juicy, tart strawberries I loved all summer. There’s really nothing fall-like about it. The chewy toasts topped with goat cheese, basil, and summer berries macerated in sweet balsamic vinegar are a perfect appetizer for your next dinner party. In July.
- ½ pint ripe strawberries
- 1 tablespoon sugar
- 1 teaspoon balsamic vinegar
- Half a baguette, sliced about ½ inch thick
- Olive oil
- 2 ounces goat cheese
- 1 tablespoon fresh basil, slice in thin ribbons
- Hull and slice the strawberries. Toss with sugar and vinegar and allow to sit at room temperature for at least one hour and no more than three hours.
- Preheat the oven to 400°.
- Place the bread slices on a baking sheet and drizzle each slice with olive oil. Toast in the oven for about 6-7 minutes, or until the bread begins to brown.
- Spread each toast with goat cheese. Top with strawberries and basil.