Strawberry Bruschetta is a favorite appetizer for us when strawberries are in season! While local berries are a little late with the cold March temperatures, there have been a surplus of beautiful California berries in the store lately.
A fresh medley of strawberries, grape tomatoes, basil, and nectarine over goat cheese, this Southern Living recipe is a winner & crowd pleaser!
Since nectarines aren’t in season, I used a little diced canned peach or you could use apricot. I’ve made this recipe with and without the addition of the nectarine, but I like the additional sweetness along with color it adds.
1 1/2 cups sliced fresh strawberries
1 nectarine, diced (I used peach)
1 cup quartered grape tomatoes
3 tablespoons thinly sliced fresh basil
1 shallot, minced (I used half a shallot)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1 teaspoon freshly ground pepper
1/4 teaspoon salt
1 (12-oz.) French bread baguette
1 (10.5-oz.) goat cheese log, softened
Stir together strawberries, nectarine, grape tomatoes, basil*, minced shallot, olive oil, balsamic vinegar, sugar, freshly ground pepper, and salt.
* I added the basil on top of the prepared slices rather than mixing in with the ingredients.
Slice your baguette and toast in oven until golden or I like to use a panini press. Slather the toasted side of bread with softened goat cheese and top with strawberry mixture.