Pre-heat the oven to 400. Place the baguette slices on a foil lined baking sheet and spray the tops with cooking spray. Flip the slices over and spray the other side as well. Place the baguette slices in the oven for 10-14 minutes until the edges are golden.* Allow them to cool for a few minutes until they’re easy to handle.

Spread each toasted baguette slice with goat cheese, dividing it evenly amongst the bread. Top each bread piece with one sliced strawberry and sprinkle the basil over the top. Drizzle each piece with a light zig-zag squiggle of balsamic glaze (I held a teaspoon under the bottle as a drizzled over the 8 baguette slices and it came out to about a teaspoon total) and serve.

*If you are only using one serving of bruschetta for a snack, you can either make all the baguette slices and use them as needed for a few days (store in a sealed Ziploc bag) or you can just make the toasted baguette slices as needed. I like making all of them at once because then they’re ready when I want to eat them and building my snack only takes a minute or two.