This post may contain affiliate links. Read my disclosure policy. Serve this easy strawberry bruschetta recipe with the syrupy, balsamic-coated strawberries on top of bread.The bite-size pieces are perfect for appetizers. This recipe comes from the same Terah who introduced us to the MOST Delicious Lettuce Wraps which I constantly crave and frequently make. Strawberry Bruschetta was a cooking adventure for us. I never would have put tomatoes and strawberries together on anything. The balsamic vinegar syrup is fantastic and key in this recipe. Once the syrup is cooked, the flavor reminds me of homemade Russian candy.
Ingredients for Strawberry Bruschetta:
1 baguette, cut into 15 to 20 (1/2-inch) slices 15 small slices of mozzarella (about the size of your bread slices) 2 medium tomatoes, diced 1 1/2 cups strawberries, diced, (you want equal parts tomatoes and strawberries) 1 to 2 Tbsp fresh basil, finely chopped 1/4 cup balsamic vinegar 1 Tbsp sugar 1 tsp olive oil
How to Make Strawberry Bruschetta:
- In a medium bowl, combine the chopped tomatoes, strawberries and basil. Set aside.
- For the Balsamic Glaze: In a small sauce pan over medium heat, mix balsamic vinegar and sugar. Simmer, stirring constantly until it is syrupy. Remove from heat and add 1 tsp olive oil.
- Drain any excess juice from the strawberry tomato mixture. Stir in the balsamic vinegar syrup.
- Preheat the oven for a few minutes on BROIL.
- Arrange bread slices on a cookie sheet. Top each slice with mozzarella. BROIL in the oven for 2 to 3 minutes, or until the cheese melts.
- Place the bread slices on a serving platter and spoon the strawberry mixture onto the bruschetta. YUMM! Notes: if your balsamic vinegar syrup gets too stiff, just heat it a little bit before mixing it in.
