Strawberry Goat Cheese Bruschetta – Shutterbean

Strawberry Goat Cheese Bruschetta

strawberry goat cheese bruschetta

Do NOT adjust your computer screen. That really IS strawberry & basil you see on a crostini. This bruschetta is a riff on the oh-so-fab Caprese salad, except we substitute fresh mozzarella with GOAT CHEESE and tomatoes with STRAWBERRIES! And what do we get?? Crazy deliciousness! The strawberries are mixed with a little bit of balsamic vinegar, which brings out their underlying tang & sweetness. Shreds of basil provide some greenery and a hint of sophistication!  And the goat cheese…it’s just pure decadence.

strawberry goat cheese bruschetta

If you bring these bruschette to a party this will happen:

1. people will scratch their heads.

3. guests will fight over the last one!

I like to call them The Unusual Suspects. No one suspects how good they are, and then they’re all gone.

Gather your ingredients. Cut your bread.


Chop up the strawberries and put a little balsamic in them. Stir. Let sit.

strawberries & balsamic

Brush or dunk both sides of the bread slices with olive oil.

dip dip

Grill each side for about 3-4 minutes until nicely browned.

grill grill

Get your bruschetta making station together.


Top each crostini with goat cheese & basil.

hello basil!

And then add a spoonful of strawberries on each one. Sprinkle with salt.

hello strawberries

Line them all up on a plate.

strawberry goat cheese bruschetta

And watch them disappear….

strawberry goat cheese bruschetta

Strawberry Goat Cheese Bruschetta

makes about 25-30 bruschette

(a Shutterbean original recipe)

  • 1 pint strawberries, hulled & quartered
  • 1 log goat cheese (about 8 oz.)
  • 2 tablespoons aged balsamic vinegar
  • 5-6 basil leaves, shredded
  • 25-30 crostini (see below)
  • kosher salt

Put cut strawberries in a bowl with balsamic vinegar and let sit for 10 minutes. Spread 1 tablespoon of goat cheese on each crostini, top with a few basil shreds and then place a spoonful of strawberries on top. Sprinkle salt on top of the crostini & serve.


Makes 20-25 small toasts (depending how thin you cut the bread)

  • 1 baguette, cut into 1/2-inch-thick slices
  • 2-3 tablespoons extra-virgin olive oil
  • salt & pepper

Put oven rack in upper third of oven and preheat oven to 350°F.

Put bread slices in a large shallow baking pan and brush slices with oil on both sides. Season lightly with salt and pepper, then bake until pale golden, about 10-15 minutes. If you are grilling the crostini, heat over medium high heat and grill each side for 3-4 minutes.

-You can get anywhere between 18-25 slices out of a baguette depending how thick you cut the slices!

-You might have to cut the strawberries extra small. This depends on the diameter of your baguette.

-Don’t forget to sprinkle with salt at the very end. It’s soo good!

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