Go Back

Strawberry Basil Bruschetta

Strawberry basil bruschetta with sweet, juicy strawberries and fresh basil over crisp toasted baguette. Baked slices get a creamy honey spread, then are topped and finished with balsamic glaze for a bright summer bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Bruschetta Topping
  • 2 cup fresh strawberries diced
  • 0.25 cup fresh basil finely chopped
  • 1 tbsp honey
  • 1 tbsp balsamic glaze
  • 1 tsp lemon juice
Crostini
  • 1 French baguette baguette sliced
  • 2 tbsp olive oil
Spread
  • 8 oz cream cheese softened
  • 2 tbsp honey
Garnish
  • 1 extra basil leaves
  • 1 additional balsamic glaze

Equipment

  • 1 sheet pan

Method
 

Toast the baguette slices
  1. Preheat the oven to 400°F (200°C).
  2. Arrange the baguette slices on a sheet pan in a single layer.
  3. Brush the baguette slices lightly with olive oil.
  4. Bake for 6–8 minutes, until golden, then remove to cool slightly.
Make the strawberry topping
  1. In a bowl, mix the strawberries, basil, honey, lemon juice, and balsamic glaze until evenly combined.
Make the honey cream cheese spread
  1. In a separate bowl, combine the cream cheese and honey until smooth.
Assemble and garnish
  1. Spread the cream cheese mixture onto the toasted baguette slices.
  2. Top each slice with the strawberry mixture.
  3. Garnish with extra basil leaves.
  4. Drizzle with additional balsamic glaze.
  5. Serve immediately.

Notes

Pro tip: keep the strawberry mixture separate until right before serving so the baguette stays crisp. Refrigerate leftover assembled topping (up to 2 days), but toasted bread won’t re-crisp well; assemble fresh for best texture. Freezing: do not freeze assembled bruschetta. Dietary swap: use lactose-free cream cheese for an easy dairy-friendly version.