Crostini with Seared Strawberries, Fennel and Pistachios

All I have to say is:  make. this. recipe. NOW.  It's fantastically delicious and provides a bite-size burst of flavor.  And, more importantly, I made this for my dear friend Liz's bridal shower, making this the second post of the food served at the party.  It had rave reviews and I'm just waiting for an opportunity to make it again.

I found the original recipe on DCist but made a few alterations along the way.  First of all, the recipe calls for toasted french bread, but I found that it's much easier to eat on untoasted bread.  Besides, once the goat cheese and strawberry topping soaks through the bread, it becomes soft anyway.  Might as well skip a step, right?  Secondly, I'm allergic to cherries so I substituted with strawberries.  I'm sure this dish is great with either fruit but, naturally, I'm partial to strawberries.  Other than that - smooth sailing!

Crostini with Sear Strawberries, Fennel and Pistachios 

1 loaf french bread, but into thin slices
2 tbsp olive oil
2 chopped fennel bulbs
1 quart of strawberries, cut into small pieces
3/4 cup balsamic vinegar
1/2 cup sugar
1 container of goat cheese (as I always say, the more, the better)
A pinch of cardamom (or, nutmeg and cinnamon mixed together) - enough for each slice of bread
1/2 cup pistachios, chopped

Heat the olive oil over medium-low heat.  Once warmed, add the chopped fennel and simmer on the stove for 30 minutes, or until golden brown.

Next, while the pan is still hot, place the strawberries on the heat and cover with balsamic vinegar and sugar.  Simmer for 8-10 minutes until the sugar and vinegar are caramelized.  The mixture will become very juicy.

Meanwhile, cover the slices of bread with the goat cheese and sprinkle cardamom (or the nutmeg/cinnamon mix) so there is a light dusting over the cheese.   Mix the fennel, strawberries, and pistachios together and spoon over the bread.  Serve immediately.

Insider tip:  these guys taste better with age.  While they don't look as nice the longer you have them, the flavor gets stronger.  Luckily, the recipe makes a ton so you'll most likely be enjoying them for hours and possibly days.