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Balsamic strawberry bruschetta recipe

Dawn Viola is a research and development chef and food writer. She serves on the board of directors for Slow Food Orlando, and works with local and national companies as a healthy recipe consultant with a focus on organic, local and sus...

We say it's delicious!

At the Sheknows test kitchen, we threw down and finally settled a centuries-old bet: Is it “brusketta” or “brushetta?” Regardless, the results are delicious with this balsamic strawberry bruschetta recipe.

We say it's delicious!

Bruschetta (pronounced "bruskehtah"), an Italian antipasto made of fire-roasted bread rubbed with garlic and topped with extra virgin olive oil, salt and pepper, has definitely seen its fair share of alternative toppings here in America. Most often served as a savory snack or appetizer, we flirted with the sweet side of spring by pairing fresh, in-season strawberries with balsamic vinegar, basil and tangy goat cheese.

Balsamic strawberry bruschetta recipe

Makes 8


  • 1 cup balsamic vinegar
  • 1 teaspoon sugar
  • 8 (1/2-inch thick) slices French baguette
  • 1 pint strawberries, hulled and sliced (about 2 cups)
  • 1 tablespoon chopped fresh basil
  • Pinch kosher salt
  • 1/2 cup goat cheese, divided


  1. In a small saucepan, bring vinegar and sugar to boiling. Cook until reduced by half, about 15 minutes. Remove from heat, let cool to room temperature, about one hour.
  2. In a medium bowl, stir together balsamic reduction, strawberries, basil and salt. Refrigerate, covered, one hour. Preheat broiler to high. Place baguette slices on sheet pan and broil until toasted, about two minutes each side. Remove pan from broiler.
  3. Spread one tablespoon of goat cheese on each slice of baguette. Top with balsamic strawberries, and if desired, garnish with additional basil leaves.

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