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Sarasota's Summer Strawberry and Peach Bruschetta

Created by Kchurchill5 on June 2, 2013

12 to 16 bread slices (baguette or Italian bread, thin sliced and cut on an angle)
1/2 pound strawberries, diced
1/2 pound peaches, diced
1/2 cup balsamic vinegar
1 cup goat cheese, room temperature
2 teaspoons fresh chopped thyme (chopped fine)

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.