Strawberry Bruschetta

It’s strawberry season, ladies and gentlemen!  I love seeing these bright red and juicy gems out and about, signifying the long days of sunny weather ahead.  When I was a kid, we would always go strawberry picking at a local farm near my hometown.  There was something incredibly special about being outdoors, picking the ripe strawberries from the plants, and learning how to appreciate real produce from a real farm.

When I saw this recipe, I knew I needed to give it a whirl.  Another strawberry recipe?  OK! And, since tomatoes are not in their prime yet in my part of the country, I could settle for a sweeter version of the traditional Italian finger food.  The instructions seemed straightforward, the ingredients fresh and healthy, and the flavors seemed like they would be divine.  I made this for a brunch line-up, but you could make it for a light lunch alongside a nice salad, or, you could even up the sweet factor and serve as a healthier dessert option.  Add the balsamic and olive oil at the very end to avoid soggy bread.  I let the strawberries macerate for about 3 hours or so before assembling the bruschetta to make it a little sweeter, but if you prefer more tart strawberries, omit the sugar.

Let your taste buds rejoice with this one!

Strawberry Bruschetta

Servings: about 12 portions

Ingredients

1 French baguette, sliced diagonally, about 1/2-inch thick

1 cup diced strawberries, about 10 large strawberries

1 tablespoon granulated sugar

4 ounces goat cheese, room temperature

1 tablespoon extra-virgin olive oil

2 teaspoons balsamic vinegar

1/4 cup fresh basil leaves, torn

Freshly ground black pepper

Instructions

1. Combine the tablespoon of sugar and strawberries in a small bowl.  Cover, and refrigerate for about 2-3 hours, or until strawberries have slightly softened.

2. Spread the goat cheese evenly over the slices of bread, followed by spoonfuls of the strawberry mixture.

3. Drizzle with the olive oil and balsamic vinegar.

4. Top each bruschetta with basil.

5. Season with freshly ground black pepper.

Source: Adapted from Whole Foods Market.

 

May 9, 2011 - 5:18 am

Blog is the New Black - What a simple but elegant recipe, I can’t wait to try this!

May 9, 2011 - 6:22 am

Lauren at Keep It Sweet - I love this! It’s almost a gourmet cream cheese and jelly:-)

May 9, 2011 - 10:25 am

Shawnda - Goat cheese + strawberries is an incredibly underrated and underused combo! The bruschetta look beautiful!

May 9, 2011 - 6:11 pm

Sara - Yum, yum, yum! :)

May 10, 2011 - 9:13 am

Foodies on the Fly - These look fantastic! We’ll have to try these soon.

May 10, 2011 - 11:44 am

Sophia - I love the idea of pairing strawberries and goat cheese together! And bruschetta is pretty much one of the best appetizers out there! Awesome job! So yummy!

May 10, 2011 - 3:40 pm

Mary @ Delightful Bitefuls - Oh yum! This is brilliant and looks fantastic!!

Mary xo
Delightful Bitefuls

May 10, 2011 - 4:57 pm

natalie (the sweets life) - i dont think it gets much better than bread, strawberries, and goat cheese!

May 12, 2011 - 7:45 pm

Kelli - Holy melloli, Shan! This is absolutely beautiful and sounds delicious! I was already salivating when I saw the bruschetta, and then looked closer to see the lovely strawberry surprise… decadent! Hope your studying is going well. Love and miss ya! Pick a night next week to come over for a dinner break. xo

May 13, 2011 - 10:59 am

Kelsey - This looks incredible!

May 13, 2011 - 3:58 pm

Dani - wow, love the combination – how simple yet genius! Will definitely try this.

May 13, 2011 - 5:14 pm

Krissy - I swoon at anything with goat cheese, yum!

June 13, 2011 - 4:32 am

Strawberry Bruschetta » Annie's Eats - [...] Source: slightly adapted from Whole Foods via The Curvy Carrot [...]

June 15, 2011 - 8:09 pm

Kristin - Wow, this was amazingly delicious! Perfectly refreshing for a summer night :)

February 1, 2012 - 12:27 pm

alex wu - i want to know whiter the bread need heated?

February 1, 2012 - 12:56 pm

srlacy - You don’t have to. You can choose to toast if it you want.

May 24, 2012 - 11:50 pm

Strawberry Bruschetta | agirlacatandakitchen - [...] Source: The Curvy Carrot [...]

June 27, 2012 - 9:38 pm

Andrea - Do you think this would work using frozen strawberries? I’m guessing fresh would be better, but all I have right now are frozen. Thanks!

June 28, 2012 - 7:56 am

srlacy - Hi Andrea-

Frozen strawberries should be just fine-I would just make sure to let them drain (or even blot them with towels) to get a lot of the excess moisture out.

July 25, 2012 - 2:46 pm

On Deck: Strawberry Bruschetta from The Curvy Carrot | The Crafty Collaborative - [...] Join us tomorrow for our review of Strawberry Bruschetta from The Curvy Carrot! [...]

July 26, 2012 - 8:00 am

Strawberry Bruschetta | The Crafty Collaborative - [...] The Curvy Carrot has shared a delicious recipe for Strawberry Bruschetta that looks a delicious as it is easy on the eyes! [...]

August 14, 2012 - 8:04 am

Strawberry Bruschetta « Fork Lore - [...] slice with the basil leaves and cracked pepper, to taste. Slightly adapted from Whole Foods via The Curvy Carrot and via annies-eats.com Rate this:Share this:SharePrintEmailLike this:LikeBe the first to like [...]

February 19, 2013 - 1:16 pm
March 15, 2013 - 3:23 am

Strawberry Bruschetta | Spoonful of Flavor - [...] Source Annie’s Eats, originally from Whole Foods via The Curvy Carrot [...]

August 7, 2013 - 5:27 am

Strawberry Bruschetta | Foods, Drinks & Recipes - [...] Read all the details and the full recipe on thecurvycarrot.com [...]

October 19, 2013 - 4:05 pm

Bruschetta de Morango | Delícias 1001Delícias 1001 - [...] Encontrei a ideia passeando pela internet, mas devo confessar que, com as mudanças que fiz, a receita original  (salgada!) ficou bem longe, totalmente diferente da minha… ‘Nos finalmentes’, [...]

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