Strawberry Balsamic Bruschetta

strawberry bruschettaedited

This is a super quick yet impressive recipe to throw together. There’s really not much else to say about it. Slice some strawberries, toss them with a little balsamic and sugar, slow roast them, stir in a tiny bit of fresh chopped basil. Buy a baguette, toast it up and set out some cheese {of the goat or cream variety} to slather on top of the toasty baguette slices but beneath the sweet and tangy strawberry balsamic elixir. Easy-peasy, right? 

Strawberry Balsamic Bruschetta
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  1. 2 (16 oz.) cartons fresh strawberries
  2. 3 T. very good quality balsamic vinegar
  3. 3 T. sugar
  4. 2 T. fresh chopped basil
  5. 2 French baguettes (from Panera)
  6. 8 oz. container of cream cheese (or spreadable goat cheese)
  1. Preheat oven to 350 degrees.
  2. Wash, hull and slice strawberries, placing them in a glass 9x13 dish. Add vinegar and sugar and stir evenly to distribute.
  3. Roast for 50 minutes, stirring once halfway through roasting.
  4. Remove from oven and allow to cool to room temperature. Can be made a couple of days in advance and stored in the refrigerator... allow to come to room temperature to serve.
  5. Slice baguette into 1-inch slices. Broil briefly to toast. Stir fresh basil into strawberry balsamic mixture. Spread baguette with cream or goat cheese and top with strawberry mixture.
Adapted from Garnish with Lemon
Foodtastic Mom