This Strawberry Tomato Bruschetta is a sweet and juicy twist on a summer classic - served on my Dutch Oven Rosemary Raisin bread that is toasted to perfection!
Keyword: italian aperitif, italian appetizer recipe, strawberry bruschetta, strawberry tomato bruschetta
Author: Whitney Reist | Sweet Cayenne
10-12slicesRosemary Raisin Bread (see link)
1cupgrape, roma, or cherry tomatoes, sliced into quarters
1cupstrawberries, hulled and sliced into pieces in similar size to tomatoes
½cupfresh basil, thinly chopped
Salt and pepper to taste
Aged balsamic vinegar
Extra virgin olive oil
Place a heavy-bottomed skillet, such as cast iron, over medium heat. Place enough olive oil in the skillet to cover the bottom. Place bread slices in the skillet, and toast for about 2 minutes on each side until the exterior is lightly golden brown. Repeat until all of the bread is toasted, adding oil to the skillet as needed, and transfer the toasted bread slices to a serving platter.
In a medium bowl, combine the tomatoes and strawberries Add a small sprinkle of salt and pepper to taste, then stir gently. Fold in the fresh basil. When ready to serve, carefully place spoonfuls of the strawberry mixture onto each slice of bread. Lightly drizzle the tops of the bread with the balsamic vinegar and olive oil. Serve immediately.
These taste delicious with prosciutto and melon, burrata cheese, and an aperol spritz for a true Italian aperitif!