Strawberry and Mint Bruschetta

This seasonal recipe features produce from 9 Bean Rows Farm and Spring Hollow Farm. Learn more about eating and cooking locally with The Intentional Minimalist!


  • Baguette
  • Olive oil
  • 1 cup strawberries
  • 1/4 cup mint leaves
  • 1 tablespoon vanilla balsamic vinegar
  • 1 tablespoon maple syrup
  • Goat cheese


Preheat oven to 350 degrees. Slice baguette and lightly brush each slice with olive oil. Place baguette slices directly on oven rack and bake for four minutes, flip baguette slices over and bake for four more minutes. Remove baguette slices from oven. Hull strawberries, slice and add to a glass bowl. Remove mint leaves from stems, thinly slice the leaves and add to glass bowl. Gently stir in balsamic vinegar and maple syrup and let strawberries rest for three minutes. Spread one tablespoon goat cheese on each toasted baguette slice. Top with two tablespoons strawberry mixture.

Photo(s) by Kristin Celeste Shroeger