Wye Hill Kitchen & Brewing in Raleigh, North Carolina, is taking full advantage of strawberry season with its strawberry bruschetta recipe. Chef Bobby McFarland created this bruschetta recipe using fluffy, fresh-baked focaccia from local bakery Union Special and tops it with whipped goat cheese, juicy strawberries, vincotto balsamic, and fresh mint for the ultimate bite.
The whipped goat cheese perfectly melts into the airy focaccia bread in this bruschetta recipe, and the savory flavors are an excellent supporting cast to the star of the show, the just-picked strawberries. Keeps this one on hand for backyard get-togethers, a light snack, or even a naturally sweet-meets-savory dessert.
½ cup cream cheese, softened
½ cup goat cheese, softened
2 tablespoon heavy cream
2 teaspoon honey
½-1 teaspoon salt to taste
4 slices of focaccia, about 6 inches long and ½ inch thick
¼ cup of extra virgin olive oil
Salt and pepper
½ pint strawberries, ½-inch diced or sliced to a ¼ inch
¼ shallot, finely minced
2 teaspoons lemon juice
2 teaspoons vincotto or balsamic reduction
1 tablespoon mint chiffonade (stack the leaves and cut into thin ribbons)
For the whipped goat cheese:
For the bruschetta:
- Make the whipped goat cheese: In a small mixing bowl, use a hand mixer or fork to whip together cream cheese, goat cheese, cream, honey, and salt until fluffy. Set aside.
- Make the bruschetta: Heat the oven or toaster oven to 450 degrees. Brush focaccia with olive oil and sprinkle with salt and pepper. Toast until lightly browned, about 2 to 4 minutes.
- In a small mixing bowl, add strawberries, shallot, lemon juice, vincotto, and mint, and use a wooden spoon to gently combine. Season with salt and pepper. Set aside.
- Spread goat cheese mixture onto each piece of focaccia and gently spoon the strawberry mixture on top.
Recipe FromBobby McFarland, Wye Hill Kitchen & Brewery, Raleigh, North Carolina
Contributing CityThe Research Triangle