Strawberry, goat’s cheese and basil bruschetta

October 2, 2012 (Last Updated: January 11, 2019)

Perfect with drinks or as a quick nibble.

Strawberry, goat’s cheese and basil bruschetta


  • 6 slices of baguette
  • olive oil, to drizzle
  • salt and freshly ground black pepper, to taste
  • 30ml (2 tbsp) basil pesto
  • 100g log of goat’s cheese
  • 4 radishes, thinly sliced with a mandoline
  • 3 strawberries, halved
  • fresh basil leaves, to serve
  • balsamic glaze, to serve (optional)



Preheat the grill to 200°C.


Line a baking tray with baking paper and place the baguette slices on top. Drizzle with olive oil and lightly season. Grill until golden and crisp, about 5 – 7 minutes.


When cool, spread pesto on each slice. Add a round or 2 of goat’s cheese, sliced radish and half a strawberry. Finish off with fresh basil leaves and a sprinkling of freshly ground pepper. Add a drop of balsamic glaze just before serving.



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