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Strawberry Bruschetta


This light and summery appetizer is a fun twist on the classic bruschetta! It’s quick and easy to make and always a crowd pleaser.


  • 1/2 cup balsamic vinegar
  • 1 baguette loaf, sliced (mine yielded about 30 slices)
  • 23 tablespoons olive oil
  • 1 pound strawberries, diced
  • 1/2 cup basil leaves, cut into a chiffonade (stack the leaves, then roll the leaves, then slice the leaves)
  • 45 ounces goat cheese, room temperature (spreadable goat cheese, not the crumbled kind)
  • salt and pepper, to taste


  1. In a small sauce pan, bring the balsamic vinegar to a simmer over medium high heat. Reduce the heat immediately and allow to low simmer for about 10 minutes, until it is reduced by about 1/3 and slightly thickened. Remove from heat and allow to cool.
  2. In a medium bowl, combine the diced strawberries, vinegar reduction, and basil. Add salt and pepper to taste. Set aside.
  3. Meanwhile, brush your bread on both sides with olive oil and place them on a baking sheet. Using your oven’s broiler, lightly toast the bread, a minute or two per side. (Be careful not to burn it!)
  4. Spread each slice of bread with some goat cheese. Top with a portion of the strawberry mixture. Enjoy!


Recipe adapted from here

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Appetiser
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 57
  • Sugar: 1.1g
  • Sodium: 13.9mg
  • Fat: 2.7g
  • Carbohydrates: 5g
  • Protein: 2.7g

Keywords: party food