It has been such a busy summer, coming and going and trying to keep up with our usual activities, we haven’t been able to keep up with friends as we would have liked.
Even though my daughter had an early morning horse riding competition, Mum and I attended a wine pairing brunch and my husband threw his back out while loading the car in the grocery store parking lot, we didn’t want to reschedule with friends we had invited over for dinner, for fear it would take too long to find another date.
We kept it very simple, my husband smoked ribs and grilled corn, I made this bruschetta as an appetizer to start the evening off, and our friends arrived with a decadent and delicious cake for dessert.
STRAWBERRY GOAT CHEESE BRUSCHETTA
4 ounces goat cheese, softened
4 ounces cream cheese, softened
1 french baguette, sliced and toasted
1 (16 ounce) package of strawberries, hulled and sliced
1/2 cup basil leaves, sliced
In a small bowl, stir together goat cheese and cream cheese. Spread goat cheese mixture over baguette slices. Arrange strawberry slices on top of cheese. Drizzle evenly with balsamic glaze and top with basil leaves.