Serves a Crowd

Not-Too-Sweet Tomato Strawberry Bruschetta

August 11, 2013
2 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

My roommate's Italian mother started throwing summer's strawberries into her nightly bruschetta. The recipe slowly morphed into a sophisticated blend of sweet produce with classic Italian flavors. A hint of reduced balsamic glaze, fresh basil, and sharp raw garlic all add layers of flavor. —Cheazza

Test Kitchen Notes

Summer's flavorful bounty boldly shows off in this recipe which pairs sweet, juicy strawberries with flavorful vine-ripened tomatoes. Don't settle for grocery store tomatoes for this dish -- hit a local farmers market, or better yet, raid a friend's garden if you don't have one of your own. The reduced balsamic vinegar sauce adds a tangy kick to the bruschetta. Serve this light appetizer with a crisp, fruity ros√© and you have a perfect combination for a hot summer night. —Diane Hartford

What You'll Need
  • 1 pound fresh strawberries
  • 2 ripe Jersey tomatoes, or plum tomatoes if you can't find Jersey
  • 1 clove of garlic, minced
  • 1 sprig fresh basil
  • 1/3 cup balsamic vinegar
  • 2 tablespoons sugar
  • Salt and pepper, to taste
  • 1 fresh, crusty baguette, sliced and toasted
  • 1/4 pound full-fat ricotta (optional)
  1. Rub your serving bowl with your peeled and smashed garlic clove. Mince the clove and throw it in the bowl.
  2. Add your balsamic vinegar and sugar to a small pot. Stir to combine, and bring to a slow boil. Immediately reduce to a simmer for about 10 minutes, until you have a thick syrup.
  3. Finely dice your strawberries and tomatoes and add to the serving bowl. Season with salt and pepper to taste.
  4. Chiffonade your basil leaves, reserving some for garnish.
  5. Once the balsamic syrup has thickened, fold it gently into your bruschetta mix. Reserve some for garnish.
  6. Lay your crostini across a plate. Pile the bruschetta on your toasted crostini, and top with leftover basil and a drizzle of syrup. If you're feeling indulgent, first put a dollop of ricotta cheese on each crostini.
  7. Enjoy as an appetizer, or an accompaniment to a light lunch.

See what other Food52ers are saying.

  • Lara Watts
    Lara Watts
  • Jess Jimenez
    Jess Jimenez
  • Jessica Lima
    Jessica Lima
  • Stephanie

5 Reviews

Lara W. April 5, 2020
Obviously making this in early April during the COVID-19 quarantine, prevents me from using summer strawberries and tomatoes, but I was lucky enough to get organic ingredients. I didn't have a baguette, so I made almond flour pancakes and topped them with ricotta and the strawberry and tomato mixture, and they were wonderful! Now I'm thinking what else I can use the topping for...I'm sure it will be great whatever I find!
Stephanie October 3, 2013
I was one of the recipe testers for this and I have to say that this recipe embodies the best of late summer: sweet, ripe, simple and delicious. Dicing the strawberries is a bit painstaking but it's worth doing. This twist adds new life to a classic bite.
simmer Z. August 13, 2013
Yum this looks beautiful and delicious! I would enjoy this as a meal ;)
Jess J. August 13, 2013
I am going to convince Brian to make this tonight! nomzzz
Jessica L. August 12, 2013
Yum so good!