Strawberry Bruschetta – Connoisseurus Veg

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This strawberry bruschetta is the perfect summer appetizer! Made with juicy strawberries, fresh basil and balsamic vinegar, it’s delicious, refreshing, and easy to make!

Close up of a baguette slice topped with Strawberry Bruschetta and fresh basil leaves on a plate.

I got the idea from this one from a friend who mentioned that she’d had strawberry bruschetta at a fancy wine bar. I immediately knew I had to create a recipe for it to share with you all!

I love sweet and savory dishes, and I love strawberries, so I thought the combination of strawberries, basil, and balsamic vinegar sounded perfect, and it really was! Take this to your picnics, make it for cookouts and potlucks…eat it all summer long. It’s a great way to switch things with a touch of sweetness if you love classic bruschetta.

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Ingredients You’ll Need

  • Fresh strawberries. Choose strawberries that are fresh and ripe! Look for ones that have good color and smell fruity.
  • Fresh basil leaves. Preferably use Italian basil, though other varieties will work. Definitely don’t use dried basil for this recipe. It will not be good.
  • Balsamic vinegar. Use a good quality balsamic that’s dark and a bit syrupy. Cheaper balsamics tend to be very watery and sour, so they can make your strawberry bruschetta overly tart.
  • Olive oil. Leave this out if you prefer to cook without oil.
  • Sugar. This is optional and you can leave it out if you prefer. Just add it if you’d like a little extra sweetness in your bruschetta.
  • Salt & pepper.
  • Baguette.
  • Spreadable vegan cheese. This is optional, but really good! I use my cashew cream cheese, but store bought vegan cream cheese works too.

Tip: While this recipe is for strawberry bruschetta, you could absolutely adapt the recipe to work with other types of fruit! Try swapping out the strawberries for peaches, raspberries, blueberries, or even cherries.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Hull and dice your strawberries. Make sure you dice them very finely! The pieces will need to fit nicely on little baguette slices. Go for ½ inch or smaller.
  • Chop the basil and add it to a bowl with the strawberries. Stir in the balsamic vinegar, olive oil, salt and pepper.
  • Give the bruschetta a taste-test and add the sugar only if you think it’s needed. If your strawberries are nice and sweet you might want to leave it out.
Hand stirring Strawberry Bruschetta ingredients together in a bowl.
  • Slice and toast your baguette. Optionally slather each slice with some dairy-free cheese.
  • Spoon a bit of the strawberry mixture over each slice to serve, or you can leave it in the bowl and simply set the baguette slices out, allowing guests to top them themselves.

Tip: I like to save some of the smaller basil leaves and use them to garnish my bruschetta topped baguette slices. You could also drizzle each one with a little extra balsamic vinegar if you’d like!

Fresh strawberries and baguette slices topped with Strawberry Bruschetta on a plate.

Leftovers & Storage

Strawberry bruschetta is best served immediately, but if you do have leftovers they’ll keep in an airtight container in the refrigerator for up to 3 days.

Baguette slices with vegan cheese and Strawberry Bruschetta arranged on a plate.

More Appetizer Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Baguette slices topped with vegan cheese and Strawberry Bruschetta on a plate.

Strawberry Bruschetta

This strawberry bruschetta is the perfect summer appetizer! Made with juicy strawberries, fresh basil and balsamic vinegar, it’s delicious, refreshing, and easy to make!


  • 12
    fresh strawberries
  • ½
    finely chopped fresh basil
  • 2
    balsamic vinegar
  • 1
    olive oil
  • ¼
    ground black pepper,
    or to taste
  • Pinch
    or to taste
  • 1
    organic granulated sugar
    (optional, plus up to 1 additional teaspoon)
  • 1
    sliced and toasted
  • Spreadable vegan cheese
    (such as cashew cream cheese), optional


  1. Clean, hull, and finely dice the strawberries so the pieces are ½ inch or smaller, preferably close to ¼ inch.

  2. Add the diced strawberries to a large bowl and stir in the basil, balsamic vinegar, olive oil, salt and pepper.

  3. Taste-test the bruschetta and add sugar if you’d like it to be a bit sweeter. You can add more salt and pepper at this point as well if you’d like.

  4. Serve the bruschetta over toasted baguette slices, optionally slathering each slice with a bit of spreadable vegan cheese first.

Recipe Notes

  1. Nutrition information is for the bruschetta only and does not include cheese or the baguette.
  2. This recipe makes about 2 cups of bruschetta.

Nutrition Facts

Strawberry Bruschetta

Amount Per Serving (0.25 cups (⅛ of total recipe))

Calories 22
Calories from Fat 6

% Daily Value*

Fat 0.7g1%

Saturated Fat 0.1g1%

Sodium 20mg1%

Potassium 73mg2%

Carbohydrates 3.9g1%

Fiber 0.9g4%

Sugar 2.6g3%

Protein 0.4g1%

Calcium 10mg1%

* Percent Daily Values are based on a 2000 calorie diet.


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