Strawberry Basil Bruschetta with Balsamic Reduction

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A strawberry bruschetta with a balsamic glaze that is best served as an appetizer or snack.


  • 12 slices whole wheat baguette, sliced ½" thick
  • 2 teaspoon olive oil
  • 1 cup California Giant strawberries, diced small
  • ¼ cup basil, thinly sliced
  • 1 shallot, minced
  • Salt
  • Freshly ground black pepper
  • ½ cup balsamic vinegar
  • ¼ cup goat cheese, crumbled (optional)


      • Preheat the oven to 425°F. Place the bread slices on a baking sheet and lightly brush tops with 1½ teaspoons of the olive oil. Bake for about 1-2 minutes or until bread is toasted and golden brown.
      • Combine the strawberries, basil, shallot and remaining olive oil in a medium bowl. Season with salt and pepper.
      • To make balsamic reduction: Place the vinegar in a small sauce pan over medium-high heat. Simmer the vinegar until it has reduced by about ⅔ its original volume.
      • To serve, top the toasted bread slices with the strawberry mixture and crumbled goat cheese, if using, then drizzle with balsamic reduction.
      • Note: Extra balsamic reduction can be refrigerated and used as a salad dressing, a condiment for sandwiches or even a topping for frozen yogurt.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!