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Strawberry Balsamic Bruschetta

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Strawberry Balsamic Bruschetta
2011-05-19 Appetizer
5 41

Sweet fresh strawberries combined with fresh basil, shallots and tangy balsamic vinegar on crisp slices of French bread lightly spread with cream cheese.

  • Servings: 12


2 cups Washed, hulled and diced fresh strawberries
¼ cup Washed, roughly chopped and tightly packed fresh basil leaves
2 Tbsp Finely Minced Shallots
½ Tbsp Granulated Sugar
1½ tsp Balsamic Vinegar
1 tsp Light Flavored Olive Oil
⅛ tsp Sea Salt
3 oz Cream Cheese, at room temperature
12 slices Crusty French Bread, sliced at an angle about ½" thick


Place strawberries in a glass bowl. Rinse the basil thoroughly. Fold basil and into the strawberries. Add in the balsamic vinegar, oil, shallots, sugar and sea salt. Fold all of the ingredients together. Cover with plastic wrap and allow to rest at room temperature for a minimum of 30 minutes. If desired, lightly toast the slices just until the top of the bread is slightly crispy, but not hard. Allow the bread to cool for 5 minutes. Spread approximately 1/2 tablespoon of softened cream cheese evenly over the top of each crostini. Top with a heaping tablespoon of the strawberry bruschetta and serve immediately.

Helpful Tips:

It is important to allow the strawberry mixture to rest for at least 30 minutes to allow the flavors to meld.