As a side note, we here in the Chicago burbs, had all of the glorious 80 degree temps for for two weeks, and loved every minute of them. The weather has now shifted, and we have temps in the low 50's, but at least we don't have the "S" word, snow. Of course, today is opening day for the Chicgo Cubs, and sadly, I will not be there. It is so difficult to get tickets for opening Day. I will be watching on TV, though. And then it is also Easter weekend with temps in the 60's.
1 cup strawberries, hulled and diced
1 tbsp. sugar
1 French baguette, sliced
4 oz. goat cheese, like Boursin, or cream cheese (I used light cream cheese)
2 oz. Feta cheese, if you use cream cheese
1 tbsp. olive oil
2 tsp. balsamic vinegar
¼ cup basil leaves, chiffonade
Freshly ground black pepper (I didn’t add)
1. Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries sit for about 30 to release their juices.
2. Spread a thin layer of goat cheese, or cream cheese on top of each baguette slice.
3. Top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar.
4. Sprinkle Feta cheese over the strawberry balsamic mixture. Top each slice with the basil leaves and cracked pepper, to taste. (optional)