Combine the vinegar and Chambord into a small saucepan over medium high heat. Bring to a boil, then reduce heat to medium low and simmer for 15 minutes, or until mixture thickens, reduces by half and coats the back of a spoon. Set aside to cool.
Once the syrup is cool, toss with the berry pieces along with 1/2 teaspoon of coarse salt. Allow to sit for 10 minutes. Strain out excess liquid, leaving about 1/4 cup of the liquid in the bowl.
Meanwhile, arrange bread slices on a baking sheet and brush with olive oil. Season to taste with salt and pepper. Place in the oven under the broiler and toast until golden. Watch carefully as they burn easily!
Combine the cream cheese with the blue cheese (or goat cheese) along with 1/2 teaspoon of coarse sea salt (if using kosher salt instead reduce to 1/4 teaspoon). Whisk together until light and airy.
To assemble toasts, top each slice of toast with some cheese mixture, a basil leaf and a spoonful of the strawberries. Season with a sprinkle of Maldon sea salt if desired.
*Kristy calls for Stilton blue cheese, but as I am one of those weirdos who hates blue cheese, I used a soft goat cheese. Use whichever one you love!*Recipe used with permission from Cooking with Cocktails by Kristy Gardner