Strawberry Bruschetta

This fruity strawberry bruschetta with a creamy goat cheese spread is an easy summer appetizer for your next party. A tangy balsamic reduction drizzle and fresh basil make them irresistibly refreshing!

Why You’ll Love This Strawberry Bruschetta Recipe

They’re super easy for weeknights but impressive enough for gatherings.

• Perfect for summer. Sweet, juicy strawberries and fresh basil keep these bite-sized appetizers light and refreshing.
• Great for leftovers. You can use leftover fruit salsa, focaccia, or sourdough to make these bruschettas.
• Beginner-friendly. If you don’t want to turn on the oven, use pre-sliced toasted bread for a fail-proof appetizer.
• Fancy but easy. Goat cheese and homemade balsamic reduction take this simple recipe to the next level.

What You’ll Need

Tangy goat cheese and balsamic reduction add brightness to every bite. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Strawberry Bruschetta:

• Strawberries – They need to be fresh strawberries. Frozen ones soften too much when thawed.
• Garlic – Fresh garlic is best.
• Fresh basil – Feel free to use dried basil if that’s what you’ve got on hand. Reduce the amount by half if you use fresh parsley.
• Olive oil – I prefer extra-virgin olive oil. Avocado oil can be used instead.
• Salt – Kosher or Himalayan salt work great.

For Bread:

• French bread – I love baguettes for this.
• Butter – Olive oil is a good swap.

To Assemble Them:

• Goat cheese – Creamy, spreadable goat cheese is best. It’s okay if it’s herbed.
• Balsamic Reduction – Try my recipe or use your favorite.

How To Make Strawberry Bruschetta

It doesn’t get much easier than a toss, toast, and serve appetizer. Scroll to the bottom of the post for the full recipe card.

• Make the fruity topping. Mix the strawberry, garlic, basil, olive oil, and salt in a bowl until well combined. Set it aside.
• Toast the bread. Preheat the oven to 400F. Arrange the sliced bread on a baking sheet. Brush each slice with melted butter or olive oil. Bake it for 5-7 minutes, or until toasty and golden. Remove them from the oven and let them cool completely.
• Assemble it. Spread goat cheese on each slice of bread. Top them with the fruity mixture, drizzle with balsamic reduction, serve, and enjoy!

Tips & Variations

Fruit salsa and bread leftovers are great for pulling off these refreshing summer bruschettas in a pinch.

• Use store-bought. Buy pre-sliced toasted bread and store-bought balsamic reduction to throw this recipe together faster.
• Make it fruitier. Chop up fresh nectarines, peaches, pitted cherries, and mango. Add 1-2 cups of the mixture to the strawberry bruschetta topping.
• Use leftovers. Add my Fresh Strawberry Salsa leftovers to your toasty bread to reduce food waste.
• Add nuts. Sprinkle 1/4 cup chopped almonds, pecans, walnuts, or macadamias into the mixture for some crunch.
• Swap the drizzle. Change the balsamic reduction for a drizzle of Basil Pesto Sauce, more olive oil, or a bit of chili oil.
• Change the bread. Sliced focaccia, sourdough, or Irish soda bread are great swaps for French bread in this recipe. Toast them as usual.

Serving Suggestions

This garlicky strawberry bruschetta recipe is a great appetizer for your summer gatherings. Serve it with my Grilled Chimichurri Chicken or Chicken with Lemon Garlic Butter as mains. My Roasted Turkey Breast works too. For side dishes, try my Maple Dijon Glazed Carrots and Butternut Squash Pasta with Bacon. Don’t forget my Simple Arugula Salad or Cucumber Tomato Feta Salad.

Proper Storage

Store the bread and strawberry mixture separately to prevent the bread from softening. The bread can be stored for up to 5 days in an airtight container at room temperature. The fruity topping can be refrigerated for up to 3 days.

More Bruschetta Recipes To Try

• Avocado Bruschetta
• Smashed Chickpea Crostini with Bruschetta
• Pesto Cream Cheese Strawberry Bruschetta Bites
• Roasted Tomato Bruschetta with Whipped Goat Cheese

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