Preheat the oven to 350 degrees F. Slice the baguette into thin pieces and lay out on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle lightly with salt. Toast in the oven for 5 minutes, until golden around the edges. Then cool.
Meanwhile, pour the pine nuts in a small dry skillet and place over medium heat. Toast for 3-5 minutes, until golden. Then remove from heat.
Place the chopped strawberries, feta, and tarragon in a medium bowl. Add the pine nuts and drizzle with 1 tablespoon olive oil. Toss, then salt and pepper to taste. To serve, top each piece of toast with a scoop of fresh strawberry bruschetta and enjoy!