Sarasota's Summer Strawberry and Peach Bruschetta

Step 1: Balsamic Glaze ... Add the balsamic vinegar to a small pot, a simmer on medium low heat, until reduced by approximately half. It should take around 10 minutes. Then, remove from heat, and set to the side to cool.

Step 2: Fruit ... Prepare both the strawberries and peaches. Note: I don't peel the peaches, but you can if you want to. Also, use seasonal fruits - blueberries, nectarines, and raspberries also work well. Dice both fruits the same size and add to a medium size bowl. Add the cooled balsamic vinegar and fresh thyme, and toss to combine. Let it set a few minutes as you prepare the toasted baguettes.

Step 3: Baguettes or Italian Bread ... I prefer to grill these on an outside grill or inside grill pan; however, you can also broil them. Lay out on a sheet pan lined with parchment paper or foil for easy clean up; and, brush the top lightly with olive oil. If you have an atomizer, I suggest you use that. You get a very nice, light coat, and will end up using less oil - they are such a great, yet inexpensive, kitchen tool. Once the bread is toasted, remove from the grill or oven.

Step 4: Finish ... Top with warm baguettes with goat cheese, and season with salt and pepper. Then, top with the fruit mixture (make sure to use a slotted spoon); and, finish with a sprig of thyme, and some chopped walnuts.

Step 5: Serve and ENJOY! ... A great summer treat.