Strawberry Balsamic Bruschetta with Fresh Mozzarella

What to do when you got your hands on fresh mozzarella, and you want to make caprese salad but it’s not yet tomato season?  Yea, yea I know you can buy tomatoes year round at grocery stores.  But we’re talking about a dish with under five ingredients here, those tomatoes have got to be perfect.

Luckily for me, it happens to be strawberry season.

Strawberry Balsamic Bruschetta - Red, Juicy Strawberries Fresh from the Garden

We planted strawberries in our garden last year, and they came back again this year with full force.  Up until now, we’ve honestly just been eating the berries as we pick them. This time our harvest was enough to do something more.

Strawberries are usually reserved for desserts or salads and are not often the star in a savory dish.  But let me tell you, strawberries with balsamic is a near perfect combination.  So with strawberries, balsamic, and mozzarella as the base, it seems only natural that bruschetta is where you end up.

Strawberry Balsamic Bruschetta on Baguette with Mozzarella

Strawberry Balsamic Bruschetta with Fresh Mozzarella

  •  2 cups sliced strawberries
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1/4 tsp fresh black pepper
  • 1 tsp kosher salt, divided
  • 1 baguette sliced
  • 1-2 tbsp olive oil
  • 8 oz fresh mozzarella, torn
  • 2 tbsp fresh chopped basil

Strawberry Balsamic Bruschetta - fresh mozzarella and sliced strawberries

Start by preheating the oven to 400 degrees.  Next slice your strawberries.  I sliced my strawberries into fairly small pieces to mimic how small tomatoes might be in a more classic version of this dish.

Add strawberries, honey, balsamic vinegar, black pepper and 1/2 tsp kosher salt to a mixing bowl and stir to combine.  Let this marinate for at least 20 minutes and up to an hour – any longer and the strawberries will start to become mushy.

While the strawberries marinate slice the baguette into one inch rounds.  Lay in a single layer on a baking sheet and drizzle with olive oil.  I used 1-2 tbsp in total, but you can really personalize this step.  Next sprinkle with remaining 1/2 tsp kosher salt.

Strawberry Balsamic Bruschetta - baguette drizzled in olive oil
Is there a lovelier sight?

 

Bake olive oil drizzled baguettes for 10-12 minutes or until crispy on the edges but still soft in the middle. Add torn mozzarella to the slices of baguette while they are still warm.  The mozzarella will melt just a little and help form a barrier so the bread doesn’t become too soggy from the strawberry juice.

Strawberry Balsamic Bruschetta

Using a slotted spoon pile the balsamic strawberries onto each baguette slice.  Use the slotted spoon to drain the excess juice as you go.  A lot of juice will have rendered, but don’t you dare throw that away.

Put the strawberry balsamic juice in an air tight container in the fridge for up to a week.  When the hankering for salad hits, add olive oil and more balsamic vinegar to taste, and you’ll have a great homemade dressing.

To finish the bruschetta sprinkle liberally with chopped basil, set out on a platter, and serve!

Strawberry Balsamic Bruschetta

Bon Appétit!

 

P.S.  If you’re still unsure about strawberries in any other capacity other than dessert, check out Mind of Chef Season 4, Episode 12.  It is sure to inspire.

Strawberry Balsamic Bruschetta with Fresh Mozzarella
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 6 as an appetizer
Ingredients
  • 2 cups sliced strawberries
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • ¼ tsp fresh black pepper
  • 1 tsp kosher salt, divided
  • 1 baguette sliced
  • 1-2 tbsp olive oil
  • 8 oz fresh mozzarella, torn
  • 2 tbsp fresh chopped basil
Instructions
  1. Preheat oven to 400
  2. Slice strawberries and combine with honey, balsamic vinegar, black pepper and ½ tsp salt in a mixing bowl
  3. Let marinate for at least 20 minutes and up to an hour
  4. Slice baguette and place on baking sheet
  5. Drizzle with olive oil and sprinkle with remaining salt
  6. Bake for 10-12 minutes
  7. Remove from oven and top with torn mozzarella
  8. Use a slotted spoon to pile strawberries on top of the baguette
  9. Top with basil and serve

 

 



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