Strawberry Basil Bruschetta

Strawberry basil bruschetta on a white plate

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Easy strawberry balsamic bruschetta with crostinis, goat cheese and fresh basil.




  • 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


  1. 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.
  2. In a medium bowl, stir together the strawberries, olive oil, honey, balsamic and salt until combined.
  3. 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.


Keywords: appetizer, no-cook, no cook, summer