This strawberry bruschetta is the perfect summer appetizer! Made with juicy strawberries, fresh basil and balsamic vinegar, it's delicious, refreshing, and easy to make!
I got the idea from this one from a friend who mentioned that she'd had strawberry bruschetta at a fancy wine bar. I immediately knew I had to create a recipe for it to share with you all!
I love sweet and savory dishes, and I love strawberries, so I thought the combination of strawberries, basil, and balsamic vinegar sounded perfect, and it really was! Take this to your picnics, make it for cookouts and potlucks...eat it all summer long. It's a great way to switch things with a touch of sweetness if you love classic bruschetta.
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Ingredients You'll Need
- Fresh strawberries. Choose strawberries that are fresh and ripe! Look for ones that have good color and smell fruity.
- Fresh basil leaves. Preferably use Italian basil, though other varieties will work. Definitely don't use dried basil for this recipe. It will not be good.
- Balsamic vinegar. Use a good quality balsamic that's dark and a bit syrupy. Cheaper balsamics tend to be very watery and sour, so they can make your strawberry bruschetta overly tart.
- Olive oil. Leave this out if you prefer to cook without oil.
- Sugar. This is optional and you can leave it out if you prefer. Just add it if you'd like a little extra sweetness in your bruschetta.
- Salt & pepper.
- Baguette.
- Spreadable vegan cheese. This is optional, but really good! I use my cashew cream cheese, but store bought vegan cream cheese works too.
Tip: While this recipe is for strawberry bruschetta, you could absolutely adapt the recipe to work with other types of fruit! Try swapping out the strawberries for peaches, raspberries, blueberries, or even cherries.
How It's Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Hull and dice your strawberries. Make sure you dice them very finely! The pieces will need to fit nicely on little baguette slices. Go for ½ inch or smaller.
- Chop the basil and add it to a bowl with the strawberries. Stir in the balsamic vinegar, olive oil, salt and pepper.
- Give the bruschetta a taste-test and add the sugar only if you think it's needed. If your strawberries are nice and sweet you might want to leave it out.
- Slice and toast your baguette. Optionally slather each slice with some dairy-free cheese.
- Spoon a bit of the strawberry mixture over each slice to serve, or you can leave it in the bowl and simply set the baguette slices out, allowing guests to top them themselves.
Tip: I like to save some of the smaller basil leaves and use them to garnish my bruschetta topped baguette slices. You could also drizzle each one with a little extra balsamic vinegar if you'd like!
Leftovers & Storage
Strawberry bruschetta is best served immediately, but if you do have leftovers they'll keep in an airtight container in the refrigerator for up to 3 days.
More Appetizer Recipes
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Strawberry Bruschetta
This strawberry bruschetta is the perfect summer appetizer! Made with juicy strawberries, fresh basil and balsamic vinegar, it's delicious, refreshing, and easy to make!
Ingredients
- 12 ounces fresh strawberries
- ½ cup finely chopped fresh basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon olive oil
- ¼ teaspoon ground black pepper, or to taste
- Pinch salt, or to taste
- 1 teaspoon organic granulated sugar (optional, plus up to 1 additional teaspoon)
- 1 baguette, sliced and toasted
- Spreadable vegan cheese (such as cashew cream cheese), optional
Instructions
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Clean, hull, and finely dice the strawberries so the pieces are ½ inch or smaller, preferably close to ¼ inch.
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Add the diced strawberries to a large bowl and stir in the basil, balsamic vinegar, olive oil, salt and pepper.
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Taste-test the bruschetta and add sugar if you'd like it to be a bit sweeter. You can add more salt and pepper at this point as well if you'd like.
-
Serve the bruschetta over toasted baguette slices, optionally slathering each slice with a bit of spreadable vegan cheese first.
Recipe Notes
- Nutrition information is for the bruschetta only and does not include cheese or the baguette.
- This recipe makes about 2 cups of bruschetta.
Sounds so refreshing. Definitely on my menu soon.
It was very refreshing! Thank you and enjoy!!!
This looks amazing! Strawberry season is just around the corner here in NH and I will be making this as soon as I can get my hands on some of those beautiful berries!
Thank you! I'm always super anxious for good strawberries when spring rolls around. I hope you enjoy this as much as I did!!!
Oh my.... Am I the only crazy person who would have this for breakfast? Perfect way to brighten up a monday morning!
The thought never crossed my mind, but now that you mention it, I'd totally do that (and probably will)! Thanks for the idea!
Love this recipe! Everyone loved it. Light and refreshing.
Thank you for sharing.
Yay! I'm glad it was a hit!
I’m trying this tonight for a garden party to celebrate my exploding rose garden. First blooms of the year. I have 30 rose bushes all budded out!
I am also serving melon slices wrapped in prosciutto and grapes soaked in Prosecco (laced with a little vodka). Can’t decide if I will roll the grapes in sugar - as the recipe suggests. Also suggested to freeze the grapes. My sister in law used to take wine soaked frozen grapes on her dinner parties aboard her sailboat.
Easy and delish
Thank you!!