Strawberry Bruschetta

side view of garnished strawberry bruschetta

This Strawberry Bruschetta is the ultimate Spring appetizer! Fresh juicy strawberries, fresh basil and of course, extra virgin olive oil and balsamic glaze! Top on a crispy crostini and you’re set for crowd pleasing deliciousness.

For reference, I use the delicious Cobram Estate Extra Virgin Olive Oil in this recipe. Cobram Estate kindly sponsored me to make an Instagram post that you can view HERE, however, they did not compensate me for this blog post and all opinions are my own!

Happy strawberry season, friends! Ben, Jack and I actually went to pick our own strawberries at a local farm this past weekend and it was lovely! 

The sun was shining, we got homemade ice cream and most importantly: the strawberries were ripe, juicy and delicious….the perfect ingredient for this Strawberry Bruschetta! 

Why You’ll Love This Recipe: 

This recipe is seriously the ultimate Spring appetizer. It’s easy to whip up, SO simple and has the best tasting ingredients. 

I especially love the fresh strawberries – they’re juicy, sweet and ripe. 

And of course, the WHIPPED RICOTTA. I have loved whipped ricotta on my blog for a long time and this recipe just called for it! 

It’s creamy, luscious and the perfect way to top the crispy crostini. If you are unsure, crostini are just toasted pieces of sliced baguette. 

sliced baguette on cutting board

And we must discuss how this recipe is the perfect blend of sweet and savory! 

I used Cobram Estate Extra Virgin Olive Oil in this recipe – the perfect peppery, fresh and bright extra virgin olive oil! I toasted both the baguette slices AND used it in the strawberry mixture! YUM. 

overhead photo of cobram estate olive oil and strawberries and baguette

And of course, I love topping the sliced berries with a tangy balsamic glaze and fresh basil. 

It’s such a fresh and vibrant dish – sure to be a hit at any cookout or Spring get together you might be invited to this season. 

So let’s get into what you need to make it! 

Ingredients You Need: 

Strawberries – Use fresh for this recipe! The riper and sweeter the better. 

Cobram Estate Extra Virgin Olive Oil – I love this brand! But feel free to use whatever you might have on hand. 

Ricotta – use whole milk ricotta! 

Balsamic Glaze – a must! 

Fresh Basil – the best garnish. 

Baguette – a must have!

Ingredient Substitutions: 

You can use french bread instead of baguette if desired. 

You can also use skim milk ricotta, although I think whole milk has better flavor! 

overhead photo of garnished strawberry bruschetta

Don’t use frozen strawberries for this recipe! It would make too much of a mess! They need to retain their shape. 

You can use homemade or store bought balsamic glaze. 

How to Make Bruschetta Step by Step: 

  1. Preheat the oven to 400 degrees. Slice the bread into ½ inch thick slices and lightly brush both sides with extra virgin olive oil. Bake for 8-10 minutes or until golden brown.
  2. Slice the strawberries into fourths. Add to a medium sized bowl with extra virgin olive oil and toss. 
  3. In a small bowl, add the ricotta along with a tbsp of extra virgin olive oil and whip it with a whisk vigorously until there are no lumps and it’s smooth. 
  4. By now, the bread should be golden! Remove from the oven carefully. Let it cool for several minutes and then top with the whipped ricotta and strawberries. 
  5. Garnish with balsamic glaze and fresh basil and ENJOY! 

Best Tips on Making Bruschetta: 

You can make the crostini a little bit ahead of time – it’s good eaten warm OR at room temperature. This could just help you if you are doing party prepping 🙂 

bite taken out of garnished strawberry bruschetta

Taste and adjust the strawberries. If you found that it’s too savory from the extra virgin oil, feel free to add a little bit of granulated sugar in there to try and balance it out. I would try granulated sugar, just a pinch! 

Storing Leftovers: 

I would recommend making the crostini the day that you serve it. Otherwise, you can prep the strawberries and whipped ricotta a day ahead (don’t add the oil until the day of!!) and store in the fridge until it’s time to assemble! 

When assembled, these are best eaten the day OF! Enjoy every bite! 

To find out where you can buy Cobram Estate Extra Virgin Olive Oil for yourself, check your local Publix or go HERE to shop!

Did you enjoy this recipe? Here are some other strawberry recipes you might like: 

Strawberries and Cream Cheese Puff Pastry Tarts

Roasted Strawberry Toast with Balsamic Glaze 

Strawberry Cream Cheese Coffee Cake 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Strawberry Bruschetta

This Strawberry Bruschetta is the ultimate Spring appetizer! Fresh juicy strawberries, fresh basil and of course, olive oil and balsamic glaze! Top on a crispy crostini and you’re set for crowd pleasing deliciousness. 

Course Appetizer, Snack
Cuisine American
Keyword easy spring appetizer, strawberry bruschetta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Haylie

Ingredients

Strawberry Mixture

  • 1 and 1/2 cups ripe strawberries, sliced
  • 1 tbsp extra virgin olive oil

Ricotta Mixture

  • 1 cup whole milk ricotta
  • 1 tbsp extra virgin olive oil

Crostini

  • 1 baguette, sliced into 1/2 inch thick slices
  • 1 tsp extra virgin olive oil

Garnishes

  • Fresh basil 
  • balsamic glaze

Instructions

  1. Preheat the oven to 400 degrees. Slice the bread into ½ inch thick slices and lightly brush both sides with extra virgin olive oil. Place on a large baking sheet.

  2. Bake for 8-10 minutes or until golden brown.

  3. Slice the ripe strawberries into fourths. Add to a medium sized bowl with 1 tbsp olive oil and toss. 

  4. In a small bowl, add the ricotta along with a tbsp of olive oil and whip it with a whisk vigorously until there are no lumps and it's smooth. If desired, you can add salt or pepper.

  5. By now, the bread should be golden! Remove from the oven carefully. Let it cool for several minutes and then top with the whipped ricotta and strawberries. 

  6. Garnish with balsamic glaze and fresh basil and ENJOY! 

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