Goat Cheese & Strawberry Bruschetta

• 2 heads garlic, peeled
• 1/2 cup olive oil, plus extra for the toast
• 1 sprig fresh thyme
• 1 bay leaf
• 1 package goat cheese
• 4 slices sourdough bread, cut in half
• 1 pinch Celtic sea salt
• 1 pint strawberries, hulled and sliced (about 2 cups)
• 1/4 cup balsamic glaze
• 1 tablespoon fresh mint, chopped

1. 1.
2. Pour the oil into a pan, set over a medium heat and add the garlic.
3. 2.
4. Fry until lightly colored, then add the herbs.
5. Turn the heat to low and cook, stirring occasionally, until soft.
6. 3.
7. Let cool slightly.
8. Beat together with the cooking oil to form a paste.
9. 4.
10. Whisk the goat cheese.
11. 5.
12. Brush the sourdough with olive oil, season with Celtic sea salt and toast under the grill.
13. 6.
14. To serve, cut the toast into bite-sized pieces, spread a little garlic puree, smear some whipped goat cheese over and top with strawberries.
15. 7.
16. Drizzle balsamic glaze and add a sprig of mint for a final touch.

garlic, olive oil, thyme, bay leaf, goat cheese, bread, salt, strawberries, balsamic glaze, fresh mint

Taken from www.foodrepublic.com/recipes/goat-cheese-strawberry-bruschetta/ (may not work)