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I love a fruit inspired bruschetta and this one makes it feel more like Spring time. I toasted my bread instead of leaving it plain, but either way would work.

Strawberry Bruschetta

(Adapted from The Curvy Carrot)


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1 French baguette, sliced diagonally, about 1/2-inch thick

1 cup diced strawberries, about 10 large strawberries

1 tablespoon granulated sugar

4 ounces goat cheese, room temperature

1 tablespoon extra-virgin olive oil

2 teaspoons balsamic vinegar

1/4 cup fresh basil leaves, torn

Freshly ground black pepper


Combine the tablespoon of sugar and strawberries in a small bowl.  Cover, and refrigerate for about 2-3 hours, or until strawberries have slightly softened.


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Spread the goat cheese evenly over the slices of bread, followed by spoonful’s of the strawberry mixture.


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Drizzle with the olive oil and balsamic vinegar.


Top each bruschetta with basil.

Season with freshly ground black pepper.

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