Ready for the best summer appetizer EVER?! Yes, I know you are. That’s why I am bringing you this strawberry basil bruschetta that will look beautiful on the plate but only be there for a split second, long enough for you and your guests to gobble them all down in a matter of minutes.
I promise I’m not being overly dramatic with this one.
How to make strawberry basil bruschetta
How to make crostinis (little toasts)
The first step is to make the little crostinis or crispy toasts the bruschetta will mount on. I generally grab a baguette, slice it into 1/2 inch thick slabs, drizzle it with a little olive oil and a sprinkle of salt, then bake them at 350 for 8 or 10 minutes, just until crisp.
Whenever I have people over and there are appetizers involved, I make a few rounds of these crostinis for all the dips. They make a great vehicle.
How to make the strawberry bruschetta topping
The next step is to make the strawberry bruschetta topping. It’s quite simple, but because it is a combination of fresh and dynamic flavors, we don’t need much to make it fabulous. Here goes: trimmed and diced fresh strawberries, a splash of good quality olive oil and balsamic vinegar, some honey or sugar and a dash of salt.
That’s it. And it’s a rare day that this bruschetta topping actually makes it atop the toast because it can be eaten in generous spoonfuls, straight from the bowl.
What else should I put on these crostinis?
As if the strawberry bruschetta wasn’t enough, I also like to smear goat cheese (honey flavor is fantastic), ricotta or burrata on each toast before I dollop the bruschetta on top.
Then, I finish it with some freshly cracked black pepper because we know how well sweet and salty go together, then a generous smattering of fresh basil ribbons. It’s SO GOOOOOOD.
The entire thing is so easy to make, yet remarkably delicious. And if you’re going to serve them at a party, go ahead and make some of these other fabulous summer recipes along with it. Yumm-o.
More summer recipes I know you’ll love!
- Green Bean Potato Salad
- Mixed Berry Oatmeal Cookie Crisp
- Peach Guacamole
- Blackened Fish Tacos with Pico de Gallo
- Summer Vegetable Minestrone
- Grilled Peach & Sweet Corn Summer Grain Bowls
Strawberry Basil Bruschetta
Easy strawberry balsamic bruschetta with crostinis, goat cheese and fresh basil.
- Prep Time: 10-15 mins
- Cook Time: 0 mins
- Total Time: 10-15 mins
- Yield: Serves 8 1x
- Category: Appetizers
- Method: No-Cook, Baking
- Cuisine: American, Italian
- 10.5-ounce baguette, sliced ½-inch thick
- 2 tablespoons olive oil
- ¼ teaspoon coarse salt
- 1-pound strawberries, trimmed and diced
- 1 tablespoon olive oil
- 1 tablespoon honey or granulated sugar
- ½ tablespoon balsamic vinegar
- ¼ teaspoon coarse salt
- 4 ounces fresh goat cheese, ricotta or burrata
- Freshly cracked black pepper, to taste
- ½ cup fresh basil leaves, chiffonade
- Preheat the oven to 350 degrees. Line the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt. Bake 8-10 minutes or until lightly browned and crisp. Set aside to cool.
- In a medium bowl, stir together the strawberries, olive oil, honey, balsamic and salt until combined.
- Smear the goat cheese, ricotta or burrata on each baguette. Top each with a scoop of the strawberry mixture and a smattering of freshly cracked black pepper, then garnish with basil leaves. Serve.
Cooking Tip: Chiffonade means to slice into ribbons. Simply stack the basil leaves on top of each other, tightly roll and use a chef’s knife to slice the basil roll from one end to the other in thin ribbons.
- Serving Size: 1/8 of recipe
- Calories: 204
- Sugar: 4g
- Sodium: 176mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 13mg
Keywords: appetizer, no-cook, no cook, summer