Strawberry Balsamic Chutney and Goat Cheese Bruschetta

Strawberry Balsamic Chutney and Goat Cheese Bruschetta

With Valentines Day just around the corner, we have once again decided to feature four new recipes this week for a romantic dinner with your sweetheart. Our first recipe embraces bright red Valentine color in these very tasty nibbles that you can serve before the main meal with either a chilled glass of white wine or a mellow red, like a Merlot. This recipe takes Strawberries to the savory side while retaining a little some of their natural sweetness to balance the robust flavors in the rest of the chutney and goat cheese. This chutney is an easy quick-cooked version, meant to be served warm with the goat cheese. My daughter and I shared this plate and agreed that the combination is scrumptious.

Makes about one dozen bruschetta.

In a non-stick saute pan add:

• 1 tbsp olive oil
• 1 chopped shallot
• 1/2 clove minced garlic

Saute just until the shallot is softened but not browned. Add:

• 1/2 pound ripe strawberries, cut in quarters
• 1 to 2 tsp honey
• pinch salt
• 1/4 tsp ground thyme
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly ground black pepper

Saute together over medium high until the mixture reaches a thick jammy consistency. In the last couple of minutes of cooking time stir in:

• 1 1/2 tbsp 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 that have been brushed with garlic oil or garlic butter along with:

• 3-4 ounces goat cheese (aprox.)

Strawberry Balsamic Chutney and Goat Cheese Bruschetta

With Valentines Day just around the corner, we have once again decided to feature four new recipes this week for a romantic dinner with your sweetheart. Our first recipe embraces bright red Valentine color in these very tasty nibbles that you can serve before the main meal with either a chilled glass of white wine or a mellow red, like a Merlot. This recipe takes Strawberries to the savory side while retaining a little some of their natural sweetness to balance the robust flavors in the rest of the chutney and goat cheese. This chutney is an easy quick-cooked version, meant to be served warm with the goat cheese. My daughter and I shared this plate and agreed that the combination is scrumptious.

Makes about one dozen bruschetta.

In a non-stick saute pan add:

• 1 tbsp olive oil
• 1 chopped shallot
• 1/2 clove minced garlic

Saute just until the shallot is softened but not browned. Add:

• 1/2 pound ripe strawberries, cut in quarters
• 1 to 2 tsp honey
• pinch salt
• 1/4 tsp ground thyme
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly ground black pepper

Saute together over medium high until the mixture reaches a thick jammy consistency. In the last couple of minutes of cooking time stir in:

• 1 1/2 tbsp 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 that have been brushed with garlic oil or garlic butter along with:

• 3-4 ounces goat cheese (aprox.)