Strawberry Bruschetta

Strawberry Bruschetta


Strawberries are my favorite fruit. They are sweet and full of flavor. I will pay anything or go anywhere for fresh organic strawberries.

Late last fall, we decided to plant strawberries in one of our four raised bed gardens. We purchased a few dozen plants of the “Sweet Charlie” variety from a local nursery and planted them in early November. Once the plants started to bear fruit, we covered the entire bed with bird netting to ensure that the squirrels didn’t have a feast on our delicious strawberries. It didn’t take very long until we had numerous berries. I was a little concerned that I would be disappointed from the strawberries we planted since the locally grown strawberries I had in the past were small, seedy and lacking flavor. I am pleasantly surprised that they are, in fact, large and full of flavor.

We had our first harvest in February and a few more berries since then. Because the winter here in Florida has been relatively mild this year, I am assuming that we had an early harvest and will have another one in a few weeks or so. There are still plenty of flowers on the plants so I am looking forward to more fresh strawberries.

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Given my love of strawberries, it should be no surprise that I love this strawberry bruschetta. It is quick, easy and a favorite among dinner guests. The flavors of each of the ingredients combine nicely to form an appetizer that is fresh and sweet.


Strawberry Bruschetta
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  • 1 cup strawberries, diced
  • 2 tsp. sugar
  • 1 French baguette, sliced
  • 4 oz. goat cheese
  • 1 tbsp. olive oil
  • 2 tsp. balsamic vinegar
  • ¼ cup sliced basil leaves
  • freshly ground black pepper


  1. Stir together strawberries and sugar in a small bowl. Let the berries stand at room temperature until the juices are released, at least 30 minutes. Spread a layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar. Sprinkle each slice with the basil leaves and cracked pepper, to taste.

Annie’s Eats, originally from Whole Foods via The Curvy Carrot