Strawberry Bruschetta

This Strawberry Bruschetta is a delightful twist on a classic, featuring Nature Fresh Farms Little Obsessions Strawberries, fresh basil, and a drizzle of balsamic glaze. Perfect for holiday gatherings, this appetizer is both simple and impressive. I can't think of a better way to start off a holiday meal with loved ones than juicy strawberries, basil and sweet balsamic atop crispy baguette slices!

Course Appetizer

Cuisine American, Italian, vegan

Keyword bruschetta, dairy free, easy appetizer recipe, easy holiday recipes, gluten free, holiday appetizer, oil free, strawberry recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings pieces

Calories 20kcal

Author Jackie Akerberg

Equipment

Oven

Ingredients

8 inch baguette
2 garlic cloves
1½ cups Nature Fresh Little Obsessions Strawberries diced
6-8 fresh basil leaves thinly sliced, plus more for garnish
¼ tsp kosher salt
1 tbsp balsamic glaze plus more to drizzle
2 tsp maple syrup
½ cup dairy-free ricotta

Instructions

Preheat the oven to 400 degrees and line a large metal baking sheet with parchment paper.
Slice the baguette at an angle into 16 1/2" slices. Place on the baking sheet. Optional to brush or spray with olive oil if you'd like, but they will get just as crispy without! Transfer to the oven and bake for 8-10 minutes until golden and crisp.
Remove from the oven and immediately, while the toasts are still warm, gently rub one of the garlic cloves on each piece to infuse them with flavor. Set aside.
Add the strawberries, the second garlic clove, finely minced, basil, salt, balsamic, and maple syrup to a medium sized mixing bowl and stir to combine. For best results, chill in the fridge for at least 30 minutes, but in a pinch, you can serve right away.
To serve, spread ricotta on each piece of toast and top with a spoonful of the strawberry mixture. Drizzle with extra balsamic glaze if desired, and sprinkle with a pinch of flaky sea salt and more fresh chopped basil.
Serve right away!

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