This Strawberry Balsamic Bruschetta recipe is an upscale spin on an old classic and just as easy to make.
Typical bruschetta is topped with fresh tomatoes. Instead, I substituted one fruit for another and chose fresh-baked strawberries for the complex flavor and mouth-feel they bring . The strawberries add a warm jam-like texture that pairs well with the creamy hummus, spicy black pepper and sharp red onion.
What If I Don’t Have Strawberries?
If you don’t have strawberries or they’re not in season, blueberries or apple would work nicely with this dish. Just vary the roasting time accordingly as not to burn your fruit. You could also change the spread on the toast to compliment the other substitutions.
Try These Hummus Recipes
Hummus is a dish that I always have stocked in the fridge. It adds a great balance between the sweetness of the strawberries and tartness of the balsamic vinegar. For this bruscetta you can use store bought or try my recipes:
–Loaded Hummus (Classic Hummus Recipe)
More Appetizer Recipes To Try
If you enjoyed this recipe, you may want to try my recipes for:
– Miso Glazed Mushroom Scallops
– Rainbow Pasta & Chickpea Salad
–Tender Crispy Jackfruit Nuggets
Sharing Is Caring!
Make these Strawberry Balsamic Bruschetta and take a photo of them! Share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
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Susan xox
PrintEasy To Make Strawberry Balsamic Bruschetta
This Strawberry Balsamic Bruschetta recipe is putting a new spin on an old classic!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 pieces 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 1 loaf whole wheat French or Italian bread, cut diagonally into ¾ inch slices
- 1 cup plain hummus store-bought or homemade (see my recipe)
- 1 lbs fresh strawberries hulled and halved
- ¼ cup chopped red onion
- 2 tbsp balsamic vinegar (divided)
- 4 tbsp chiffonade (finely chopped) basil, divided
- 1/4 tsp ground black pepper
- 1 tbsp fresh lemon zest
- Salt to taste
Instructions
- Preheat oven to 375 degrees F.
- Place strawberries and onions in a 15×10 inch pan.
- Drizzle with 1 tbsp vinegar.
- Toss until coated. Roast for about 10-12 mins until strawberries are jamlike but still hold their shape.
- Pour into a medium bowl.
- Add remaining tbsp vinegar, red onion, 1 tbsp basil, black pepper, lemon zest. Season with salt.
- Place bread on a single layer on a baking sheet. Bake 8-10 mins until lightly toasted, turning once. Cool on a wire rack.
- Spread toast with hummus and top with strawberry mixture. Garnish with remaining basil.
Photography by Leila Kwok.
