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Strawberry Balsamic Bruschetta | The Emerald Magazine

Strawberry Balsamic Bruschetta | The Emerald Magazine

 photo by Nora Mounce

photo by Nora Mounce

Wonderfully simple and elegant, this appetizer pairs well with friends and a glass of rosé. Make the best of late season strawberries and Humboldt County’s world-famous goat cheese. Leftover bruschetta is lovely on top of mixed greens. 

Ingredients: 

  • 1 rustic baguette, sliced
  • 4 ounces Humboldt Fog or a soft goat cheese
  • 1 cup diced strawberries 
  • 1 tablespoon canna-olive oil 
  • 2 teaspoons balsamic vinegar 
  • 1/4 cup basil leaves, thinly sliced 
  • Freshly ground black pepper

Instructions:

Slice baguette. If you prefer toasted, spread slices across ungreased cookie sheet and toast in oven at 350 degrees for 7-9 minutes, turning once halfway through. Combine strawberries, canna-olive oil, balsamic and black pepper in mixing bowl. Top each slice with chunk of Humboldt Fog, 1 tablespoon of strawberry mixture and a few slivers of basil. Serve and enjoy!

 

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Happy Daze Meyer Lemon Tart | The Emerald Magazine

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