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Strawberry Bruschetta - Two Ways

Grab the ripest of your strawberry picking haul and make this simple Summer appetizer to enjoy al fresco. Two suggested ways to please everyone in your gathering.
Prep Time5 mins
Cook Time8 mins
Course: Appetizer
Cuisine: Italian
Keyword: arugula, basil, bruschetta, goat cheese, ricotta, strawberries, strawberry recipes, Summer appetizers
Servings: 6 people
Author: House of Kerrs


  • Large baking sheet


  • 113 g soft fresh goat cheese *any from your grocer's specialty cheese section*
  • 475 g fresh Ricotta cheese *we use Tre Stelle's reduced fat version*
  • handful very ripe strawberries sliced
  • 1 fresh loaf of Artisan/Italian Bread or Baguette make 3/4 inch slices on an angle
  • Balsamic Glaze *the best ones are "Made in Modena, Italy*
  • Extra Virgin Olive Oil enough to brush on top of sliced bread
  • coarse salt enough to sprinkle a pinch on top of each toast
  • fresh basil & arugula chopped


  • Preheat oven to 400°F.
  • Wash & remove green tops of the berries. Slice length-wise.
  • Slice bread into ¾ inch slices on an angle & lay out on parchment paper lined baking sheet. Drizzle or brush the tops of each bread slice with olive oil & sprinkle with a pinch of coarse salt and bake until tops are lightly golden (~6-8 mins depending on strength of your oven).
  • Spread each toast with a generous amount of cheese (goat, ricotta or mix of both). Top each with 2-3 slices of the strawberries. Add chopped arugula to the ricotta-topped toast, and basil to the goat-cheese version. Place on a serving tray & drizzle balsamic glaze over each slice. That's it! Makes about 12 slices & 6 portions (*depending on the size of baguette you start with*)
    Buon appetito! Tag us at @House_of_Kerrs on Instagram or comment below if you try!