Easy 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
Scale
- 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.
Find it online: https://susancooksvegan.com/strawberry-balsamic-bruschetta/