Trevor: What are you making, Mom?
Me: Something called Bruschetta, with strawberries and nectarines.
Trevor: Oh, I love strawberries and nectarines.
Me: I know you do.
Trevor: what’s that white stuff?
Me: Goat cheese.
Trevor: I don’t like goat cheese.
Me: I know.
Trevor: Does Haley like goat cheese?
Trevor: Does Daddy like goat cheese?
Trevor: Then why are you using it?
Me: Because I like goat cheese. And sometimes I just want what I want.
Trevor: Do crocodiles like goat cheese?
Me: They do if it’s spread all over little boys.
Trevor: There’s a crocodile in Peter Pan.
Me: I know.
Trevor: Does Peter Pan like goat cheese?
Me: I don’t know.
Trevor: Don’t put any goat cheese on my bread, okay Mom?
Trevor: What’s that green stuff?…
Don’t ask questions, my friends. Just eat. It’s sweet, and tangy, and light, and refreshing. And so wonderful when it’s 99 degrees outside and you don’t want to turn your oven on. Trust me.
Prep time: 15 minutes
• 1 French baguette, sliced into 1/2-inch thick pieces
• 4 ounces goat cheese, room temperature
• 1/2 cup diced strawberries
• 1 ripe nectarine, diced
• 2 teaspoons balsamic vinegar
• 5-6 large fresh basil leaves, cut Chiffonade style
Combine the strawberries and nectarine pieces in a bowl; set aside.
Spread the baguette slices with goat cheese and top with the fruit mixture, pressing down slightly to help the fruit pieces stick. Drizzle with the balsamic vinegar and top with a little basil.