Strawberry Bruschetta

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.

Ingredients

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

Preparation

  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.

It’s berrylicious with an additional squeeze

of Balsamic Glaze on top :)

You can find a printable version of this recipe,

courtesy of Southern Living here.

Thank you for your visit!