Best Ever Strawberry Balsamic Bruschetta
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Just like my garlicky tomato version, this strawberry bruschetta is full of bright summer flavors! Homemade crostini is layered with creamy mascarpone, balsamic-glazed strawberries, and a sprinkle of fresh basil. I seriously could eat (and honestly, have eaten) a full tray all by myself. I bring this to every party in the summertime, and it’s always the first thing to go.
This weekend, we went to Lake Tahoe for our friend’s wedding. (Congrats, Adam and Leah!) And on the way there, you won’t believe what I spied with my little eye. That’s right, friends. Roadside strawberries!
*While banging fists on the table.* Roadside strawberries, roadside strawberries, roadside strawberries!
Y’all, what’s more summery than that? I mean, sure, we had a cold freeze and hailstorm last week, but it’s fine. There are strawberry stands living amongst us once more, and all is well in the world.
This crostini is an absolute must-make every summer. Just like my melon prosciutto skewers, buttery grilled corn ribs, and this jammy Caprese dip, it has some of the best of summer produce. Strawberries and basil, what’s not to love?
I also added a smear of mascarpone, which has been one of my go-to strawberry pairings ever since I was in culinary school. Of course, if you wanted to use whipped ricotta or even whipped goat cheese for something a little funky, you totally could. This fluffy whipped feta would be amazing too!
Make this easy app
While you can definitely make the berry mixture ahead of time, you’ll want to assemble the crostini right before you’re ready to serve it. The bread will get soggy if these sit too long!
Balsamic glaze
The finishing touch in this recipe is a little balsamic glaze. You can buy this at the store in the vinegar aisle, but it’s actually super easy to make at home too!
To make it, just combine 1 cup of balsamic vinegar (240 milliliters) with 2 Tablespoons of packed brown sugar (30 grams) in a saucepan. Bring the mixture to a simmer for 8-12 minutes, stirring often, until it’s syrupy. Then, pour the glaze into a bowl and let it cool completely before using it.
Store-bought balsamic glaze tends to be thicker than homemade. If you use store-bought, feel free to thin it out with a little balsamic vinegar to make it easier to drizzle!
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Super Easy Strawberry Balsamic Bruschetta
Ingredients
Balsamic Glaze
- 1 cup balsamic vinegar (240 milliliters)
- 2 Tablespoons brown sugar packed (30 grams)
Strawberry Bruschetta
- 1 pound fresh strawberries (450 grams)
- 2 Tablespoons julienned fresh basil more for garnish (8 grams)
- 1 1/2 Tablespoons good quality balsamic vinegar (25 milliliters)
- 1 teaspoon honey more if needed
- Pinch of Kosher salt I use Diamond
- Freshly-cracked black pepper to taste
- 24 homemade crostini or store-bought
- 4 ounces mascarpone cheese or ricotta room temperature (115 grams)
- Balsamic glaze for drizzling – store-bought or recipe above
Equipment
- Small saucepan
Instructions
Balsamic Glaze
- Add the balsamic vinegar and brown sugar to a small saucepan. Bring the mixture to a simmer over medium-low heat, stirring often until the sugar is completely dissolved.
- Gently simmer the balsamic glaze for 8-12 minutes, until it's syrupy and coats the back of a wooden spoon. Stir it often to prevent burning. Remove the pan from the heat and pour it into a bowl to let the glaze cool completely. It will thicken more as it cools.
Strawberry Bruschetta
- Use a sharp knife to hull the strawberries. Discard the stems. Then, small dice the strawberries. (You want them to be small enough to fit on the crostini.)
- Add the diced strawberries, julienned basil, balsamic vinegar, honey, salt, and black pepper to a medium bowl. Toss until the honey is dissolved and the strawberries are well-coated in the balsamic mixture.
- Using a butter knife, spread about 1 teaspoon of mascarpone on each crostini. Then, spoon the strawberry-balsamic mixture evenly over the crostini. Drizzle with balsamic glaze and garnish with more basil and black pepper. Serve immediately and enjoy!
