Best Ever Strawberry Balsamic Bruschetta

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.

Author: Sunday Table

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 24 crostini

Calories: 55 kcal per serving

Ingredients

1 lb - fresh strawberries
2 tablespoons - julienned fresh basil
1 ½ tablespoons - good quality balsamic vinegar
1 tsp - honey
1 pinch - Kosher salt
Black pepper
24 - crostini
4 ounces - mascarpone cheese or ricotta
Balsamic glaze
1 cup - balsamic vinegar
2 tablespoons - brown sugar

Instructions

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!
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.

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