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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
- How It’s Made
- Leftovers & Storage
- More Appetizer Recipes
- Strawberry Bruschetta
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.
