Strawberry Basil Bruschetta

Strawberry Basil Bruschetta - Food & Nutrition Magazine - Stone Soup
Photo by Julie Andrews

Ready for the best appetizer ever? Yes, I know you are!  Strawberry Basil Bruschetta - That’s why I am bringing you this strawberry basil bruschetta that will look beautiful on the plate but will only be there for a split second, long enough for you and your guests to gobble them all down in a matter of minutes. I promise I’m not being overly dramatic with this one.

Strawberry Basil Bruschetta

Serves 8



  • 10.5-ounce baguette, sliced ½-inch thick
  • 2 tablespoons olive oil
  • ¼ teaspoon coarse salt


  • 1-pound strawberries, trimmed and diced
  • 1 tablespoon olive oil
  • 1 tablespoon honey or granulated sugar
  • ½ tablespoon balsamic vinegar
  • ¼ teaspoon coarse salt
  • 4 ounces fresh goat cheese, ricotta or burrata
  • Freshly cracked black pepper, to taste
  • ½ cup fresh basil leaves, chiffonade


Preheat the oven to 350°F. Line the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt. Bake 8 to 10 minutes or until lightly browned and crisp. Set aside to cool.

In a medium bowl, stir together the strawberries, olive oil, honey, balsamic and salt until combined.

Smear the goat cheese, ricotta or burrata on each baguette. Top each with a scoop of the strawberry mixture and a smattering of freshly cracked black pepper, then garnish with basil leaves. Serve.

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Julie Andrews
Julie Andrews, MS, RDN, CD is a food and nutrition consultant, registered dietitian, chef, food photographer, culinary media expert and food writer. She is the creator and owner of The Healthy Epicurean where she create recipes, food photos and food videos for clients and brands. She also leads workshops for culinary skills, food styling and photography and leads cooking classes. Julie is regularly featured on television and in the media, where she showcases simple, wholesome and delicious recipes from her blog.