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Strawberry and Mint Bruschetta

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Food for Thought.

Learn more about eating and cooking locally with Kristin’s blog The Intentional Minimalist.


  • Local olive oil Local artisan baguette
  • Farm fresh local strawberries
  • Farm fresh local mint
  • Homemade vanilla balsamic vinegar
  • Local maple syrup Local 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 one cup strawberries and add to a glass bowl. Remove mint leaves from stems, chiffonade one quarter cup mint leaves and add to glass bowl. Gently stir in to the strawberries one tablespoon balsamic vinegar, one tablespoon maple syrup and let strawberries rest for three minutes.

Spread one tablespoon goat cheese on toasted baguette. Top baguette with two tablespoons strawberry mixture.