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Strawberry Bruschetta

Serve this easy strawberry bruschetta recipe with the syrupy, balsamic-coated strawberries on top of bread.The bite-size pieces are perfect for appetizers.

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Serve this  easy strawberry bruschetta recipe with the syrupy, balsamic-coated strawberries on top of bread.The bite-size pieces are perfect for appetizers.

This recipe comes from the same Terah who introduced us to the MOST Delicious Lettuce Wraps which I constantly crave and frequently make. Strawberry Bruschetta was a cooking adventure for us.

I never would have put tomatoes and strawberries together on anything. The balsamic vinegar syrup is fantastic and key in this recipe. Once the syrup is cooked, the flavor reminds me of homemade Russian candy.

Ingredients for Strawberry Bruschetta:

1 baguette, cut into 15 to 20 (1/2-inch) slices
15 small slices of mozzarella (about the size of your bread slices)
2 medium tomatoes, diced
1 1/2 cups strawberries, diced, (you want equal parts tomatoes and strawberries)
1 to 2 Tbsp fresh basil, finely chopped
1/4 cup balsamic vinegar
1 Tbsp sugar
1 tsp olive oil

How to Make Strawberry Bruschetta:

1. In a medium bowl, combine the chopped tomatoes, strawberries and basil. Set aside.

2. In a small sauce pan, over medium heat, mix balsamic vinegar and sugar. Simmer, stirring constantly until it is syrupy. Remove from heat and add 1 tsp olive oil.

3. Drain any excess juice from the strawberry tomato mixture. Stir in the balsamic vinegar syrup.

4. Preheat the oven for a few minutes on BROIL.

5. Arrange bread slices on a cookie sheet. Top each slice with mozzarella. BROIL in the oven for 2 to 3 minutes, or until the cheese melts.

6. Place the bread slices on a serving platter and spoon the strawberry mixture onto the bruschetta. YUMM!

Notes: if your balsamic vinegar syrup gets too stiff, just heat it a little bit before mixing it in.

Strawberry Bruschetta

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serve this easy strawberry bruschetta recipe with the syrupy, balsamic-coated strawberries on top of bread.The bite-size pieces are perfect for appetizers.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$8
Servings: 15 -20 slices

Ingredients

  • 1 baguette cut into 15 to 20 (1/2-inch) slices
  • 15 small slices of mozzarella
  • 2 medium tomatoes diced
  • 1 1/2 cups strawberries diced, (you want equal parts tomatoes and strawberries)
  • 1 to 2 Tbsp fresh basil finely chopped
  • 1/4 cup balsamic vinegar
  • 1 Tbsp sugar
  • 1 tsp olive oil

Instructions

  1. In a medium bowl, combine the chopped tomatoes, strawberries and basil. Set aside.
  2. In a small sauce pan, over medium heat, mix balsamic vinegar and sugar. Simmer, stirring constantly until it is syrupy. Remove from heat and add 1 tsp olive oil.
  3. Drain any excess juice from the strawberry tomato mixture. Stir in the balsamic vinegar syrup.
  4. Preheat the oven for a few minutes on BROIL.
  5. Arrange bread slices on a cookie sheet. Top each slice with mozzarella. BROIL in the oven for 2 to 3 minutes, or until the cheese melts.
  6. Place the bread slices on a serving platter and spoon the strawberry mixture onto the bruschetta.

Recipe Notes

If your balsamic vinegar syrup gets too stiff, just heat it a little bit before mixing it in.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • surati Ivey
    September 17, 2018

    I LOVE this idea, and know it would be fantastic and am going to make it when I get the right strawberries. I often put strawberries in my green salads in place of tomato, it’s the perfect acid/sweet touch, I also put walnuts, lettuces (any kind) red onion, and sometimes a little crumbled cheese. with a vinaigrette, simple. Reply

    • Natashas Kitchen
      September 18, 2018

      I’m so happy you discovered this recipe, Surati!! Reply

  • Masha
    July 17, 2012

    Hello Natasha!
    After I read couple of your recipes I noticed that you use basil and I never used basil before. I didn’t even know what it was.. well anyways I am trying it out now and its going pretty good.. I was just wondering..Have you made regular bruschetta? like they make at Italian restaurants…
    And I have a lot of fresh basil and I will not use it all in one week.. Whats the best way saving fresh basil? freezing it or making pesto and than using it? What would be your advice? Reply

    • Natasha
      natashaskitchen
      July 17, 2012

      Masha, I do have a good burschetta recipe. Thanks for reminding me to post it. Please email me and I will send you the recipe: natashaskitchen.com. It may be a couple weeks before I get to it (there’s a long line of things to post 🙂 Pesto is definitely a good option if you have alot of basil. It’s great for sandwiches or pasta and I hear pesto freezes very well. Reply

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