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Preparation time: |
10 mins |
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Cooking time: |
Nil |
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Serves: |
4 |
Ingredients
- 6 slices sourdough bread, toasted
- 1 cup mixed lettuce leaves
- 1 punnet strawberries, hulled and quartered
- 100g goat’s cheese, crumbled
- aged balsamic vinegar
Method:
This simple, but stunning little bruschetta is a gorgeous lunch option. You can also sprinkle with a few pine nuts before serving, but we love it just like this.
Arrange the toasted bread on a platter, top with the lettuce leaves, strawberries and goat’s cheese. Drizzle with the vinegar, a little olive oil and finish with salt and pepper to taste. Serve immediately.
