Strawberry Bruschetta is the perfect summer appetizer that’s quick, simple, and packed with fresh flavors! With juicy strawberries, creamy ricotta, and a hint of basil, it’s an easy way to make the most of strawberry season. Whether for dinner parties or last-minute gatherings, this recipe brings a fresh twist to classic bruschetta, making it one of your new favorite finger foods!
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Bruschetta’s journey began in ancient Rome, where a simple slice of bread soaked in olive oil became something magical. My strawberry bruschetta is a sweet twist on the original, with the perfect balance of sweet strawberries, creamy ricotta, and tangy balsamic vinegar! It’s an elegant appetizer perfect for summer BBQs, hors d’oeuvres, or any special occasion. It’s also a great way to take advantage of the haul of ripe, sweet strawberries from your local farm or grocery store.
The crunch of the golden brown baguette slices contrasts beautifully with the luscious berries. Plus, you can customize this bruschetta with your favorite soft cheese—creamy goat cheese or even tangy blue cheese both work beautifully. Serve it as part of a spread or as the star of your appetizer lineup, and it’ll quickly become one of your go-to favorite things to make!
If bruschetta’s got your taste buds dancing, don’t miss my recipes for Tomato Bruschetta, Bruschetta Chicken, Heirloom Tomato Galette, One Pot Bruschetta Chicken Pasta, and Trader Joe’s Lentil Bruschetta Feta Dip—they’re sure to keep the party going!
Why We Love This Recipe
- This strawberry bruschetta is the perfect summer appetizer, bringing together juicy strawberries and creamy ricotta for a fresh and vibrant bite. It’s both sweet and savory, making it a crowd-pleaser for any gathering.
- It’s incredibly easy to make, using simple ingredients like fresh strawberries, a French baguette, and a little olive oil. Even if you’re in a time crunch, this recipe comes together quickly without sacrificing flavor.
- The versatility of this dish is unbeatable. Whether you’re hosting a casual BBQ or an elegant dinner party, this appetizer adds a touch of gourmet flair while still being accessible and simple.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- French Baguette – The foundation of this bruschetta. Choose a good quality baguette that toasts to a golden brown and gives the perfect crunchy bite.
- Olive Oil – Adds richness to the toasted bread slices. Opt for extra-virgin olive oil for the best flavor.
- Strawberries – The star of the show! Fresh, juicy strawberries are a must. Grab the ripest ones you can find, especially during late spring or summer.
- Basil – Fresh basil leaves add a lovely herbaceous note that balances the sweetness of the strawberries.
- Kosher Salt – Enhances the flavors of the strawberries and ricotta. A coarse salt like kosher works best here.
- Balsamic Vinegar – The tart acidity from balsamic vinegar brings out the sweetness of the strawberries, adding depth to the bruschetta.
- Granulated Sugar (optional) – If your strawberries need a little extra sweetness, a pinch of sugar will do the trick.
- Ricotta Cheese – This creamy cheese is the perfect base for the strawberry topping. You can also swap it out for goat cheese or burrata for a tangier flavor.
- Balsamic Glaze – For drizzling over the finished bruschetta, bringing it all together with a sweet and tangy finish.
How to Make Strawberry Bruschetta
- Prepare baguette. Start by preheating your oven to 400°F. Place the sliced baguette on a baking sheet and brush the tops with a little olive oil. Bake for about 10 minutes until they’re lightly golden brown and crisp. Let them cool down slightly.
- Make strawberry mixture. In a medium bowl, toss together the diced strawberries, most of the basil, half of the kosher salt, balsamic vinegar, and a touch of sugar if needed. Let the strawberry mixture sit for about 10 minutes to allow the flavors to meld together. Taste and adjust the seasoning to your liking—add a little more salt, vinegar, or sugar as needed.
- Prepare ricotta. In another bowl, mix the ricotta with the remaining salt. For an extra creamy texture, you can whip the ricotta in a food processor (affiliate link) for a few seconds, giving it a smooth, luscious consistency.
- Assemble bruschetta. Take your toasted baguette slices and spread a generous spoonful of ricotta on each. Next, top the ricotta with a spoonful of the strawberry mixture. Finish each piece by sprinkling a bit of the reserved basil and drizzling some balsamic glaze over the top for a gorgeous, flavorful finish.
Recipe FAQ’s
Yes! You can prepare the strawberry mixture and ricotta a few hours ahead and store them separately in the fridge. Just toast the baguette slices and assemble everything right before serving.
Absolutely! Goat cheese or creamy burrata works wonderfully in place of ricotta. Each gives the bruschetta its own unique flavor.
Yes, store-bought balsamic glaze works perfectly if you don’t want to make your own. It’s a great shortcut!
The strawberry mixture can be stored in an airtight container in the fridge for up to 2 days, though it’s best enjoyed fresh.
Definitely! This bruschetta is an ideal finger food for dinner parties, BBQs, and special occasions. You can easily double the recipe to serve more people.
Tips for Success
- Make sure to let the strawberry mixture sit for at least 10 minutes. This allows the flavors to develop and blend perfectly.
- Toast the baguette slices until they’re crisp but not too hard, so they provide a satisfying crunch without being tough to bite into.
- If your strawberries aren’t super sweet, don’t hesitate to sprinkle a little sugar into the mixture to bring out their natural sweetness.
- Use high-quality balsamic vinegar or glaze for the best flavor. It really makes a difference in tying all the ingredients together.
- For a fresher presentation, wait until the last minute to assemble the bruschetta so everything stays crisp and vibrant.
What to Serve with Strawberry Bruschetta
Strawberry bruschetta pairs beautifully with a chilled mocktail, like a Classic Margarita Mocktail or Virgin Strawberry Daiquiri, making it an ideal appetizer for summer BBQs or dinner parties.
It also works great alongside Strawberry Corn Salad, Strawberry Spinach Salad with Poppy Seed Dressing, Spring Salad with Strawberry Balsamic Vinaigrette, or a charcuterie board filled with your favorite cheeses, cured meats, and olives.
If you’re hosting a brunch, serve it with my Easy Frittata, Cowboy Quiche, or a fresh fruit platters for a well-rounded spread.
Substitutions and Variations
- Swap ricotta for creamy goat cheese or burrata for a tangier twist.
- For a savory variation, mix in chopped tomatoes with the strawberries for a half-sweet, half-savory bruschetta.
- Add a drizzle of honey to the balsamic glaze for an extra layer of sweetness that pairs beautifully with the strawberries.
- Use fresh mint instead of basil for a different herbal flavor that complements the strawberries just as well.
- If you’re feeling adventurous, try blue cheese in place of the ricotta for a bold, creamy flavor that balances the sweetness of the berries.
Sweet Strawberry Recipes You’ll Adore
- Strawberry Pretzel Salad
- Easy Strawberry Bread
- Strawberry Cheesecake Chia Pudding
- Strawberry Peach Crumble
- The Best Recipe for Strawberry Pie
- Strawberry Scones
- Best Homemade Strawberry Ice Cream Recipe
- Fresh Strawberry Cupcakes
Strawberry Bruschetta
Ingredients
- 1 French baguette sliced into 16-20 slices about 1/2-inch thick
- 1-2 Tablespoons olive oil
- 3 cups diced strawberries
- 1 bunch fresh basil leaves thinly sliced in a chiffonade, divided
- 1 teaspoon coarse kosher salt divided
- 2 Tablespoons balsamic vinegar
- ½ to 1 teaspoon granulated sugar (optional)
- 1 cup whole milk ricotta cheese
- Balsamic glaze for drizzling
Instructions
- Preheat oven to 400°F.
- Brush the tops of the baguette slices with the olive oil using a pastry brush. Bake for 10 minutes until lightly golden brown on top. Remove from oven and set aside to cool.
- Combine strawberries, about ¾ of the sliced basil, ½ teaspoon of the kosher salt, the balsamic vinegar, and sugar, if using, in a large bowl. Toss to combine and let sit for at least 10 minutes. Taste and adjust seasoning by adding more salt, vinegar, or sugar.
- In another bowl, stir together the ricotta cheese and the remaining ½ teaspoon of salt. For a lighter, creamier approach, you can blend the ricotta and salt in a food processor (affiliate link) for 20-30 seconds, if desired.
- Dollop a spoonful of the ricotta on each of the toasted baguette slices, spreading it slightly toward the edges a bit. Add a generous spoonful of the strawberry bruschetta on top of the ricotta, then sprinkle with the reserved basil and drizzle with balsamic glaze.
Notes
- Homemade Balsamic Glaze: You can either purchase this or make it at home by bringing 1 cup balsamic vinegar to a boil in a small pot over medium heat, then reducing the heat to low and letting it simmer for about 20 minutes, stirring every so often until thickened and reduced by half. Store in the fridge for up to 3 months. You can reheat in the microwave for a few seconds until pourable in order to drizzle it over whatever you like!
- Substitutions: Goat cheese or burrata are great substitutes for the ricotta in this recipe.
Storage & Make Ahead
- Store: Keep the strawberry topping and ricotta cheese in separate airtight containers in the fridge for up to 2 days. The baguette slices are best eaten fresh but can be stored at room temperature for one day.
- Freeze: Freezing the strawberry mixture is not recommended, but you can freeze the toasted baguette slices. Store them in a freezer-safe bag for up to a month. Re-crisp them in the oven before using.
- Reheat: To reheat frozen baguette slices, place them in the oven at 350°F for about 5 minutes until warm and crispy. Avoid microwaving, as it can make the bread chewy.
- Make Ahead: Prepare the strawberry topping and ricotta cheese a day in advance and refrigerate separately. Toast the bread and assemble right before serving for the best results.
