Appetizers Italian

Strawberry Bruschetta Bites

Toasted baguette with goat cheese and a sweet-savoury topping of strawberries, nectarine, tomatoes, basil, shallot and balsamic vinegar. It should not make sense quite as well as it does, which is usually where the interesting food lives.

Strawberry Bruschetta Bites

What It Is

This is a fruit-forward twist on bruschetta: warm goat-cheese-covered baguette topped with a fresh mixture of strawberries, nectarine, grape tomatoes, basil, shallot, olive oil and balsamic vinegar. Tangy cheese, sweet fruit and acidic tomatoes all show up to the same meeting and somehow nobody gets fired.

Origin

Bruschetta is Italian, traditionally built around grilled or toasted bread rubbed with garlic and topped in various ways. The strawberry-and-goat-cheese version is a modern fusion variation rather than a traditional Italian recipe.

Fun Fact

Botanically, strawberries are not true berries. The tiny seed-like structures on the outside are individual fruits called achenes. Food taxonomy remains unnecessarily dramatic.

Prep
15 min
Cook
15 min
Temp
375°F (190°C)
Total
30 min
Servings
6 –3 pieces
(or 1, if you don't believe in sharing)
Difficulty
easy
Nut-Free
Diet
Vegetarian, Nut-Free
Away Mission
35 min walk
(Spock could calculate this more efficiently, but where's the fun in that)
#bruschetta #fusion #goat-cheese #party-food #strawberry #summer #vegetarian

Ingredients

  • 1½ cups strawberries
  • 1 nectarine, diced
  • 1 cup grape tomatoes
  • 3 tbsp fresh basil
  • 1 shallot, minced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • 1 tsp black pepper
  • ¼ tsp salt
  • 1 French baguette
  • 1 log goat cheese
  • Optional: mint or thyme instead of basil

Steps

  1. Preheat the oven to 375°F (190°C).
  2. Combine the strawberries, nectarine, grape tomatoes, basil, shallot, olive oil, balsamic vinegar, sugar, pepper and salt.
  3. Split the baguette lengthwise, then cut into manageable pieces. Spread the cut sides with goat cheese.
  4. Place on a baking sheet and bake for 13–15 minutes, until thoroughly heated and lightly toasted.
  5. Top with the strawberry mixture and cut into roughly 2-inch serving pieces.

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Notes

The original recipe jokingly declared that you can never go wrong with bacon. This is not legally binding culinary advice, but the bacon option remains available.

Nutrition Facts
Per 2–3 pieces
Calories 160
Burning this off: about a full driveway of January snow, shovelled with feeling.
% Daily Value*
Fat 7.0 g 9%
Saturated + Trans 1.5 g 8%
Cholesterol 0 mg
Sodium 160 mg 7%
Carbohydrate 24.0 g
Fibre 4.0 g 14%
Sugars 13.0 g 13%
Protein 2.5 g
Potassium 310 mg 7%
Calcium 60 mg 5%
Iron 1.3 mg 7%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
A genuinely respectable nutrition profile. No red flags here — go ahead and feel a little smug about it.

Substitutions

Replace strawberries with blueberries, raspberries, peaches, Saskatoon berries or apple. Use mint or thyme instead of basil. Crackers or flatbread can replace the baguette. For a richer version, add bacon bits or a pesto aioli under the fruit mixture.

Storage

Store the fruit mixture separately in the refrigerator for up to 2 days. Keep toasted bread separate at room temperature in an airtight container and assemble shortly before serving so it does not become soggy.

Freezing

Not recommended once assembled. The fresh fruit and tomatoes lose texture after freezing. Bread can be frozen separately.