Well, this is really more assembling than cooking, but it’s fantastic. I had this for the first time in San Sebastian, Spain, the home of tapas (or pintxos). The key is the right balance between the goat cheese and the strawberry. It’s also dependent on the quality of your strawberries, so fresh, summer strawberries are perfect. You can toast the bread with some olive oil or just use it fresh.
Goat Cheese and Strawberry Tapas
Baguette, sliced into crostini
6 ounces cana de cabra or bucheron goat cheese, room temperature
5 strawberries, sliced
Spread the goat cheese on the bread slices and top with strawberry slices. You can also toast the crostini with some olive oil or warm once you’ve topped with the goat cheese for a slight variation.