Today’s French Fridays with Dorie recipe, like last week’s Pistachio Avocado, was simple with minimal ingredients. Toasted baguette slices were smeared with tangy chèvre, or goat cheese, then topped with luscious, ripe strawberries, a grinding of fresh pepper and a few drops of balsamic vinegar. Perfect nibble for that June dinner party…or for someone like me, who’s ready to eat dinner at 5 PM despite our 6:30 dinner reservations.
Dorie likes hers with a chilled glass of white wine…and who’s to argue with the expert! The bread can vary as can the fruit…fresh or dried…cherries or figs…depending on the season. These were scrumptious. And here’s a shocker…even picky ol’ Bill wanted to try these. I’m slowly wearing him down…as there was a time he wouldn’t touch goat cheese. I’m celebrating the wee victories…
- Baguette slices, about 1/3 inch thick
- Goat cheese
- Ripe strawberries, sliced or cut in half
- Freshly ground black pepper
- Aged balsamic vinegar
- Toast baguette slices. Cool, then spread with goat cheese and top with berries. Sprinkle with pepper and balsamic vinegar.