Ready for the best appetizer ever? Yes, I know you are! 
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
Ingredients
Crostinis:
- 10.5-ounce baguette, sliced ½-inch thick
- 2 tablespoons olive oil
- ¼ teaspoon coarse salt
Bruschetta:
- 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
Instructions
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.
