Ahem, sorry. That seems to have turned into my annual strawberry rant.
However, even with "just okay" strawberries, these were magnificently good. The combination of everything is hard to beat with the slightly sweet vinegar really bringing out the sweetness of the berries.
30 minutes prep time
Make the Balsamic Reduction:
1/4 cup balsamic vinegar
1 teaspoon honey
Put the vinegar and honey in a small pot. Bring to a boil then reduce the heat, and simmer steadily until reduced by about one-third. Set aside to cool. This can be done in advance.
If you reduce the vinegar too much, and it is too thick, thin it with a little more vinegar, a few drops at a time, until it is the right consistency. Mr. Ferdzy took it for chocolate sauce at first, and that's about the right consistency.
Finish the Canapes:
24 thin slices of baguette
70 grams (2 ounces) chevre (soft goat cheese)
Toast the slices of baguette lightly. Spread each one with about a teaspoonful of chevre. Wash and hull the strawberries, and cut them in halves or slices, and top each slice of baguette with a couple of slices of strawberry. Drizzle the balsamic reduction over the strawberries.
Last year at this time I made Garlic Scape Burgers.