Strawberry and Tomato Bruschetta with Goat Cheese
A wonderful balance of sweet and savory, this bruschetta is great over a low carb chaffle, your favorite crusty bread, or on a grilled entrée!
Equipment
- Mixing bowl
- Kitchen knife
Ingredients
- 2 cups Strawberries
- 1 cup Cherry Tomatoes
- 2 cloves Garlic
- 2 tsp Olive Oil
- 1 tbsp Balsamic Vinegar (or glaze)
- 1/4 small Red Onion
- 1/3 cup Kalamata Olives
- 6 leaves Fresh Basil-additional for garnish
- 2 oz Goat Cheese (or Feta)
- 1/3 cup Ricotta Cheese
- Salt and Pepper
- 1/2 loaf Baguette
- Chaffles (if keto, optional) One egg, Italian seasoning, mozzarella cheese, garlic powder, onion powder, salt and pepper. Using small waffle maker, creates 2 chaffles.
Instructions
- In mixing bowl, chop tomatoes and strawberries. Drizzle with olive oil, salt and pepper.
- Add minced garlic, chopped red onion, sliced Kalamata olives, sliced basil leaves and balsamic vinegar. Toss to combine and set aside.
- In bowl, add ricotta cheese and about half of the goat cheese. Using a fork or whisk, combine well until smooth.
- To serve, take bread or prepared chaffle and spread with ricotta mixture. Top with a generous portion of bruschetta. Drizzle with additional balsamic and garnish with fresh basil and crumbled goat cheese/feta. Enjoy!