I love cheese. It’s my favorite food. I like any kind of cheese, though goat cheese is a top choice. If you remember, earlier in the year, I experimented with making my own. I did buy it for this recipe.

I love strawberries. Well, do you know anyone who doesn’t love strawberries. They cry out “Summer is here!” They aren’t quite in season locally, but soon.

I love bread, especially crusty artisan bread, but any bread. I learned about bread eating from my dad. He always said I would make a good prisoner because I am often content eating good bread and drinking water.

This week’s recipe for French Fridays with Dorie was another “whisper” of a recipe, but these three key ingredients. Goat Cheese and Strawberry Tartine says it all. An open-faced sandwich: crusty bread spread with goat cheese, topped with sliced strawberries, drizzled with balsamic vinegar and sprinkled with freshly ground black pepper.

I made the recipe twice this week. The first time, I made the tartine with big diagonal slices of a crusty baguette. I ate a plateful of tartine as a light supper. It was over 90 degrees out, so with no cooking required was perfect. With a glass of cold white wine, this fit the bill.

The second time, I topped a toasted poppy seed bagel with goat cheese and strawberries, thought I left off the pepper and vinegar because it was morning. It brought together all the necessary breakfast food groups: bread, cheese, and fruit.

This was so simple, but so good. I think I’ll enjoy this combination again when the strawberries are at their peak, especially for breakfast.

I won’t even bother to find a link for the recipe because it’s self-explanatory. If you want to read about other Doristas’ tartines, check their links here.

Here’s to strawberry season!