Bruschetta is a savory dish, of course, but the touch of strawberry in this recipe enhances that rather than turning it sweet. Fresh herbs and greens also help to bring the tastes of summer indoors, and turn a little bit of French bread into a special side dish for breakfast, lunch, or dinner. This comes from the Maine Stay Inn & Cottages in Kennebunkport, ME, where you can enjoy premier accommodations in a historic house — or one of the 11 cottages surrounding it. I’m just back from two weeks in Maine and still amazed by the good food that’s everywhere there.
2.5 inch long section of baguette (cut in half – each person gets 3 pieces)
1 to 1 ½ oz. goat cheese
1/3 cup baby arugula greens, washed and dried
2-3 strawberries, plus additional for garnish (thinly sliced)
Olive oil, for brushing and drizzling (approx. 3 T)
Fresh rosemary and thyme
Freshly ground black pepper
Coarsely chop fresh herbs and submerge in small bowl with olive oil – do this the night before.
Bake and slice baguettes the night before and thinly slice strawberries the night before as well.
In the morning, brush cut surface of bread with olive oil, making sure to thoroughly coat edges.
Broil in oven for approximately two minutes, so surface is golden and bubbling, but not dark. Remove and cool.
Spread softened goat cheese on surface and press strawberry slices into cheese. Return to broiler for about two minutes. Cheese should be warm and very soft, and edges of strawberries just beginning to caramelize.
Toss arugula with oil, kosher salt and pepper. Serve immediately.
At the Maine Stay Inn, we like to serve this with a generous portion of soft scrambled eggs and oven-roasted Canadian bacon or country ham.