Strawberry Balsamic Chutney and Goat Cheese Bruschetta

• Vegetarian

• Produce

  • 1/2 clove Garlic
  • 1 Shallot
  • 2 cups Strawberries, RIPE
  • 1/4 tsp Thyme, ground

• Condiments

  • 1 1/2 tbsp Balsamic vinegar
  • 1 tsp Honey

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Cinnamon, ground
  • 1 pinch Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 toasted slices Baguette

• Dairy

  • 4 oz Goat cheese

Found on rockrecipes.com

Description

Ingredients

• 1 tbsp olive oil
• 1 chopped shallot
• ½ clove minced garlic
• 2 cups ripe strawberries, quartered (cut, then measure)
• 1 to 2 tsp honey
• pinch salt
• ¼ tsp ground thyme
• ½ tsp ground cinnamon
• ½ tsp freshly ground black pepper
• 1½ tbsp balsamic vinegar
• toasted slices of baguette
• 4 ounces of goat cheese

Directions

• In a non-stick saute pan, over medium heat, add the olive oil shallots and garlic.
• Sauté just until the shallot is softened but not browned.
• Add the strawberries, honey, salt, thyme, cinnamon and pepper.
• Sauté together over medium high until the mixture reaches a thick jammy consistency.
• In the last couple of minutes of cooking time stir in the 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 along with a teaspoon or so of goat cheese.