Strawberry Bruschetta
1 days ago
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When I was eight years old, I dreamed of being just like the character Strawberry Shortcake® . I’ve always adored strawberries, from their bright color and tiny seeds to their irresistible sweetness. Years later, that love inspired me to create this Strawberry Bruschetta recipe for a cooking demonstration at a local olive oil shop. The owners wanted to showcase their balsamic vinegars and I wanted to highlight the best of summer’s berries. It turned out to be the perfect pairing and I like to think Strawberry Shortcake herself would approve.
Start by preheating the oven to 425 F. Line a baking sheet with parchment paper and arrange slices of bread in a single layer. Drizzle them with olive oil, then sprinkle with garlic powder and Italian herbs. Bake for eight to 10 minutes, flipping the slices halfway through, until golden and crisp. Set the bread aside to cool slightly.
Making the Topping
Begin to prep the ingredients by using a Santoku-Style 3″ Paring Knife to dice the strawberries.
Dice the plum tomatoes with the Santoku-Style Trimmer.
Then use the 5″ Petite Santoku to dice the scallions.
In a bowl combine fresh fruit, scallions, balsamic vinegar and chopped basil. Season with salt and pepper then gently fold everything together. Give it a quick taste. If it is leaning a bit too tart, stir in a tablespoon of honey to balance the flavors. I like to prepare the Strawberry Bruschetta topping ahead of time and then pull it out when I’m ready to serve it. Any extra makes a great side for a piece of grilled fish or chicken in a pinch.
Putting It Together
Once the topping is ready, spoon it over the toasted bread, making sure to include a little of the flavorful liquid. Finish with crumbles of goat cheese, if you like, and garnish with torn basil. You can also whip the goat cheese and layer it on the bread prior to spooning on the strawberry topping if you prefer it that way.
The result is a sweet and savory bite that is perfect for entertaining or just treating yourself to something delicious.
Ingredients
- 12-14 baguette slices
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1 pound strawberries, washed and diced
- 1 pound plum tomatoes (or peaches), seeded and diced
- 1 cup scallions, green and white parts diced
- 1/4 cup balsamic vinegar
- 1 handful fresh basil, chopped or torn, additional for topping
- Salt and pepper, to taste
- 1 tablespoon honey, optional
- 1 cup goat cheese or feta to crumble, optional for topping
Directions
- Preheat oven to 425 F.
- Line a baking sheet with parchment paper and place bread on the tray.
- Drizzle with olive oil and season with garlic powder and Italian herbs.
- Bake for about 8-10 minutes and flip the bread over halfway through the cooking time.
- Remove the bread and set aside.
- Combine the fruit, scallions, balsamic vinegar and basil into a bowl.
- Season with salt and pepper and gently fold to combine everything together.
- Taste, and if it's too tart, add a tablespoon of honey.
- Fold it again and scoop onto toasted bread and some of the liquid from the mixture.
- Add the cheese (if using) and additional torn fresh basil, if desired.
Tip: Prepare some Strawberry Bruschetta ahead of time (leaving the bread separate), because this makes a great side salad to a piece of grilled fish or chicken in a pinch.
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