Slice baguette crosswise into approximately ¼” -  ½” inch slices.

Place baguette slices onto lightly greased baking sheet.

Brush baguette slices with olive oil on both sides.

Broil on high for 3-6 minutes, flipping after 3 minutes to toast until golden brown on both sides.

Remove from oven to cool.

Whisk balsamic vinegar and sugar in small saucepan. Bring to a boil then reduce to a simmer just until the consistency of syrup, approximately 10-15 minutes, stirring often. Remove from heat and let cool to room temperature.

While cooking balsamic reduction, add chopped strawberries and basil into medium sized bowl. Stir until combined.

Spread a thin layer of goat cheese over baguette and top with chopped strawberries.

Drizzle with balsamic reduction. Top with additional basil as desired.

Serve immediately.

Per Serving: 193 calories, 81 calories from fat, 9g fat, 3g saturated fat, 0g trans fat, 9mg cholesterol, 256mg sodium, 22g total carbohydrates, 1g dietary fiber, 3g sugars, 6g protein, 56mg Potassium.

If you like this strawberry bruschetta, you may also like our red, white and blue Fourth of July Bruschetta.