The Easiest Strawberry Bruschetta | Ambitious Kitchen

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It’s strawberry season, people! Head to the farmers market or pile those cartons of juicy berries up at the grocery store this week because I’ve got the perfect appetizer for using up aaall of those beauties.
This absolutely delicious, easy strawberry bruschetta recipe came from our “unexpected bites” series on Instagram, but it was just too good to not have a place on the blog. You’ll only need about 20 minutes and a handful of simple ingredients to throw together your new favorite summer appetizer. I have instructions for making your own balsamic glaze, too, because quite frankly what ISN’T made better with a drizzle of balsamic?
Whip up these cute little bites for all of your picnics, BBQs, baby showers, birthdays, and summer holidays, and watch guests do backflips with joy.

What is bruschetta?
If you’ve been to an Italian restaurant, you’re probably familiar with this crostini-like appetizer. Bruschetta involves slices of bread grilled with a little olive oil and topped with tons of different mixtures like tomatoes, other vegetables, garlic, parmesan cheese, cured meats, etc. The world is really your oyster when it comes to making your version of bruschetta!

Everything you’ll need to make this strawberry bruschetta
The best part about this appetizer? It’s SO easy to make with super simple, fresh ingredients. Here’s what you’ll need:

French baguette: you’ll start by slicing a French baguette into 8-10 crostini, which is what you’ll bake up with a little olive oil before adding those yummy toppings.
Strawberries: instead of tomatoes (like in a traditional bruschetta recipe) we’re adding sweetness with fresh strawberries!
Basil: you’ll need some fresh basil for the strawberry mixture and for garnishing on top.
Balsamic vinegar: get the perfect balance of sweet and tangy when you mix the strawberries with balsamic.
Salt: a little salt brings the flavors together.
Sugar: if you want the mixture to be a little sweeter, just add a pinch of sugar.
Ricotta cheese: before topping the crostini we’re adding a layer of creamy ricotta mixed with a little salt. SO GOOD.
To glaze: I like to drizzle each crostini with a balsamic glaze to really jazz it up. Feel free to use store-bought, or easily make your own (see below how!)

Customize your strawberry bruschetta
Yes, there are a couple of easy ways you can make this recipe your own! Here’s what I can recommend:

Choose your fruit. I think diced peaches would also be delicious here.
Pick your cheese. I love the subtle creaminess that ricotta adds, but you could add a bit more tang by spreading goat cheese! For a mild-flavored, soft cheese, I’d suggest cream cheese or even burrata.

Can I make it gluten-free or dairy-free?
Sure! This strawberry bruschetta is very flexible, so choose your ingredients accordingly:

To make gluten-free: use your favorite gluten-free bread that’s nice and sturdy so that it holds up all of the toppings.
To make dairy-free: use a spreadable vegan cheese, or simply omit the cheese and enjoy a more traditional bruschetta with the olive oil-baked crostini.

The easiest homemade balsamic glaze
You can buy premade balsamic glaze from many grocery stores, but it’s also SO easy to make right at home with just one ingredient (yes, it’s just balsamic!):

Add 1 cup balsamic vinegar to a small pot and place over medium heat.
Bring to a slight boil, then reduce heat to low and simmer, stirring every few minutes until it thickens, reduces in half, and coats the back of a spoon, about 20 minutes.
Immediately drizzle over the assembled bruschetta.

If the glaze thickens too much, simply reheat until it has thinned and can be easily drizzled. Store in an airtight container in the fridge for up to 3 months, and use it on pizza, grilled chicken, caprese salads, fruit, and more.

Storing tips
These strawberry bruschetta crostini are best when enjoyed the day of, so I’d recommend only assembling ones that will be eaten. Feel free to store any leftover strawberry-balsamic mixture in the refrigerator to make more crostini the next day!
More appetizers you’ll love

Get all of my appetizer recipes here!
I hope you love this strawberry balsamic bruschetta! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

TheAmbitious KitchenCookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Strawberry Balsamic Bruschetta

Prep Time 10 minutes minutesCook Time 10 minutes minutesTotal Time 20 minutes minutesServesServes 4 servings
Beautiful strawberry bruschetta made with juicy, balsamic-marinated strawberries, fresh basil, and creamy ricotta all on top of toasted crostini. This delicious, easy strawberry bruschetta recipe is the perfect way to use up summer produce for a wonderful appetizer that takes just 20 minutes to make!
Ingredients8-10 (½-inch) slices of french baguette1 tablespoon extra virgin olive oil1 ½ cups diced strawberries5 fresh basil leaves, thinly julienned, plus more for garnishing½ teaspoon kosher salt, divided1 tablespoon balsamic vinegarPinch of sugar (optional)½ cup whole milk or part skim ricotta cheeseBalsamic glaze, for drizzling (optional)*
InstructionsPreheat the oven to 400 degrees F.Stir together the diced strawberries, julienned basil, 1/4 teaspoon salt, and balsamic vinegar. Taste and add a pinch of sugar if you’d like a sweeter bruschetta! Let sit for at least 10 minutes.Add the baguette slices to a baking sheet and brush the top of each slice with olive oil. Bake for 10 minutes or until lightly golden brown.White the baguette slices bake, mix together the ricotta and remaining 1/4 teaspoon salt. Dollop ricotta onto each crostini, spreading ever so slightly towards the edges, then top with the strawberry mixture, more basil, and balsamic glaze if desired. Makes 8-10 crostini. Feel free to double the recipe if you are serving a crowd. Enjoy!

Recipe Notes*You can make your own balsamic glaze right at home! Add 1 cup balsamic vinegar to a small pot and place over medium heat. Bring to a slight boil, then reduce heat to low and simmer, stirring every few minutes until it thickens, reduces in half, and coats the back of a spoon, about 20 minutes. Immediately drizzle over the assembled bruschetta. If it thickens, simply reheat until it has thinned and can be easily drizzled. Store in an airtight container in the fridge for up to 3 months.

NutritionServing: 2crostiniCalories: 235calCarbohydrates: 35.4gProtein: 8.9gFat: 6.7gSaturated Fat: 2gFiber: 2.2gSugar: 4.6g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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