At Kennebunkport bed and breakfast, the Maine Stay Inn, breakfast is never just your standard bacon, eggs, and toast, so on a hot summer morning like today, we busted out a favorite breakfast recipe that always draws rave reviews. Our strawberry goat cheese bruschetta is an unusual offering that surprises visitors but delights the palate! Since we had so many requests for the recipe this morning, I decided to share the recipe.
This shockingly easy recipe is great for our Kennebunkport bed and breakfast but also for home entertaining, because you can prepare the parts the night before. So here’s what you’ll need – fresh, juicy strawberries, french bread, goat cheese, cream cheese, olive oil, kosher salt, black pepper, fresh thyme, and fresh rosemary. You’ll want to chop a handful of rosemary and thyme and soak them overnight in a generous amount of olive oil, throwing in a dash of salt and pepper at any point. Since you’ll be using the oil to brush the surface of the bread, add the amount of herbs that is to your liking. At our Kennebunkport bed and breakfast, we serve this with a hefty amount of sides, so we allow three pieces of bread per person (cutting the loaf into three-finger wide sections and then splitting those in half), which means a single baguette serves about 6-7 people. We bake and then slice (once cool, of course!) the bread the night before, storing it in a tightly wrapped bowl or airtight container. To make your morning preparation a little easier, we also recommend slicing your fresh strawberries the day before. We usually allow 2 medium berries per person, each cut into about 4-5 slices, depending on the size of your berries. We’ve also found over the years that folks sometimes find the taste of goat cheese a little strong in the morning, so to make the flavors a bit more mild, we cream equal portions of chevre and cream cheese. Plus, it makes spreading so much easier! You can do this the night before as well, but make sure to bring the mixture to room temperature before using.
Just prior to serving, take a large pastry brush and coat the surface of each bread slice with your herbed oil and place on a baking sheet. Then you’ll want to broil the bread until the oil bubbles and the bread begins to turn a golden brown. Since every oven broils differently, make sure to watch this very carefully! Once the bread has cooled slightly, spread liberally with your cheese mixture – we allow about a half ounce of mixture per slice. Top with about three to four slices of berries. Just before you’re ready to plate, pop these babies back in the broiler for just long enough to make them warm and gooey, but not blacken your strawberries. At our Kennebunkport bed and breakfast, we like to serve this recipe with a baby arugula and field green salad (lightly dressed and sprinkled with kosher salt and pepper), a hefty portion of soft scrambled eggs with chives and parsley fresh from the garden, and your choice of breakfast meat. It’s a light and refreshing meal that always starts the day right. So now you can try this recipe at home and pass along this Kennebunkport bed and breakfast favorite to your loved ones – it’s sure to be a hit!