Strawberry Basil Bruschetta

There’s something about Spring that just excites me. Everything is starting to come to life in nature which has me feeling refreshed and ready for a new season. Things are starting to bloom and the temperatures are getting warmer. This also means it’s the perfect time to gather family and friends outside for some cocktails and appetizers! This Strawberry Basil Bruschetta is the perfect appetizer to add to your Spring entertaining recipes.

First, the strawberries add so much vibrant color that just scream “Spring is here”! I was clearly in the mood for strawberries. As I’m writing this post I realized I had Strawberry Overnight Oats for breakfast, Strawberry Basil Bruschetta for my appetizer and then a Strawberry PB Sundae for dessert. I had some leftover strawberries that were mixed in the honey and balsamic vinegar which became the perfect topping for the sundae. Tis’ the season!

If I could live off appetizers, I would, so I try and incorporate some type of green into them. I love adding the arugula to this for a little peppery bite to pair with the sweetness of the Strawberries. Simple and fresh ingredients for this appetizer make this a win in my book.

I’ve noted that the serving size for this is 8 people. However, my husband and I ended up going through half the baguette with just the two of us. Clearly no self control over here, but they were too good not to enjoy!

Lastly, what’s a cocktail party without a cocktail too? I personally think you can keep this part really simple. A nice glass of Prosecco would be delish. Or a dry, crisp white wine like a Sauvignon Blanc would pair perfectly with this appetizer. Cheers to the spring season ahead! If you test out this appetizer please share your thoughts in the comments below!

Strawberry Basil Bruschetta

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Appetizer

Cuisine American

Servings 8

Ingredients

  

• 1/2 lb Strawberries Sliced thin
• 1 tsp Honey
• 1/2 tsp Balsamic Vinegar
• 1 loaf French Baguette sliced into thin rounds
• 1 cup Arugula
• Olive Oil
• 1 package Boursin Cheese Herbs & Garlic
• 1/4 cup Basil chiffonade
• Salt & Pepper

Balsamic Reduction

• 1/2 cup Balsamic Vinegar
• 1/2 Tbsp Honey

Instructions

 

Balsamic Reduction

• In a small saucepan add vinegar and honey. Bring to a boil and reduce immediately to a low simmer. You don't want to keep this at a high boil or it will start to burn due to the sugars.
• Keep on a low simmer for about 20-25 minutes. Be sure to stir this often. The liquid should reduce slightly. Turn off the heat and allow to cool. While it is cooling it will get thick like a syrup so don't worry if it's not to that point when you turn the heat off.

Instructions for Bruschetta

• Preheat the oven to 350°F. On a baking sheet lined with parchment paper place the sliced baguettes. Drizzle with olive oil and sprinkle with salt and pepper.

  Place in preheated oven for about 10-12 minutes or until beginning to get golden brown. Let baguettes cool slightly.
• While Baguettes are cooking, in a small bowl place the sliced strawberries and add the honey and balsamic vinegar. Stir to coat the strawberries.
• Top each baguette with Boursin Cheese.
• Add 2-3 pieces of arugula.
• Top with 2-3 slices of strawberries. *Bonus, if you have leftover of the strawberry mixture it is great on top of vanilla ice cream.
• Sprinkle your basil on top followed by drizzling your balsamic reduction. Enjoy!