It’s strawberry season right now in Portland, and although the small looking Hood strawberries may look not as plump and juicy as their California cousins, let me assure you that they make up for their appearance in flavors. This makes them such the treasure that people get up early to rush to the Farmers Market before they sell out – and yes, they do sell out.
I like strawberries usually with a little bit of cream, but of course with cheese is also quite acceptable, like in these strawberry and cheese bruschetta recipes. I have two ways of making strawberry and cheese bruschetta, which celebrates the flavors of these strawberries by complimenting them just with a little rich creamy cheese and olive oil, a little counter with good balsamic vinegar and then uses the vehicle of toasted bread to get them into your mouth.
One uses mozzarella, as well as salt and fresh ground pepper, and the other uses goat cheese. I decided to share both with you. Perhaps for fun, since the ingredients are so close together, you might make both at once like I did for a little bruschetta face-off.
After all, it might take you tops 20 minutes to whip this together for your early summer get together.
They look gorgeously impressive as a starter for a dinner party, or just for yourself to go with your sangria or glass of wine as you sit outside on your porch or patio reading a book.
Strawberry Bruschetta with Mozzarella
This is a lot like caprese, but instead of heirloom tomatoes (oh, can’t wait for those treasures to start appearing on the plants and markets) it uses the current in season strawberries. This version of bruschetta highlights the strawberries more as they are contrasted against the very fresh subtle taste of the rest of the ingredients, and there’s something delightful about the parallel bursts when you bite both into a strawberry and a little mozzarella piece. The amount for the recipe serves 4.
Ingredients:
- 1/2 French Baguette or you can also use a good bread loaf that has a nice crust that you might slice into quarters or halves depending on the loaf size
- 1 1/2 cups fresh strawberries
- 2 tablespoons of fresh basil, chopped
- 4 ounces fresh mozzarella, diced
- Extra virgin olive oil
- Good balsamic vinegar
- Coarse salt
- Freshly ground black pepper
Directions:
- Slice your baguette or bread into palm-sized pieces, brush with oil and toast or grill until lightly toasted.
- Clean, dry, and then dice strawberries.
- Chop your basil leaves finely, add to the mixing bowl of strawberries and toss, then let stand.
- Dice up your fresh mozzarella, and add to the mixing bowl. Toss together, and then spoon this mixture onto each of your bread slices.
- Drizzle all the slices lightly with a little bit of olive oil and a drizzle of balsamic vinegar. Finish with a sprinkling of salt and fresh ground black pepper.
Strawberry Bruschetta with Goat Cheese
The reason why I like this version of bruschetta is that the texture of the goat cheese is very luxurious, and depending on what goat cheese you purchase it often has an extra bit of tangyness that is added.
Ingredients:
- 1/2 French Baguette or you can also use a good bread loaf that has a nice crust that you might slice into quarters or halves depending on the loaf size
- Extra virgin olive oil to brush on baguette slices
- 1 1/2 cups fresh strawberries, diced
- 4-5 large basil leaves
- 4 ounces goat cheese
- balsamic vinegar for drizzling
- Freshly ground black pepper
Directions:
- Slice your baguette or bread into palm-sized pieces, brush with oil and toast or grill until lightly toasted.
- Clean, dry, and then dice strawberries. Place them in a mixing bowl.
- Chop your basil leaves finely, add to the mixing bowl of strawberries, toss, and then let stand.
- On each of your bread slices, spread your goat cheese. Depending on the strength of flavor of your goat cheese, you might slather it on or just want a schmear.
- Finally, top each slice with the strawberry and basil. Drizzle all the slices lightly with (optional) a little bit of olive oil and a drizzle of balsamic vinegar. Finish with a freshly ground black pepper.
So easy but beautiful and delicious. You won’t break a sweat making these at all, but the results look incredible.
These sound delicious! I love good quality oil and vinegar on anything, bet it is so good with the strawberries. My parents’ garden is producing them already, it’s the season!
Good quality ingredients are always good – I just had the oil, vinegar, basil and strawberries as a lunch the next day like a salad!
What a great idea to use strawberries in place of tomatoes. (I’m tapping my toe with impatience for tomatoes to come in season. YUM.) I’ll have to try these out. I have a feeling that the mozzarella version is delicious but that the goat cheese recipe would win in my taste-off.
I can’t wait for tomato season either! I think the goat cheese won in the tasteoff, but with the leftover strawberries I had I threw them together in a little tupperware with chopped mozz and just ate it as a salad the next day without the bread.
I love anything with goat cheese and basil so I’ll have to try that second brochette recipe. I have a strawberry infused white balsamic- do you think that would be good?
…Bruschetta! lol- I blame spell check.
The purpose of the white balsamic is to add some counterbalancing acid, so I’m sure it will work well, how well depending on how much sweetness the strawberry infusion adds. But sometimes I don’t even add the fruit and just slather the goat cheese, greens (sometimes I use watercress or arugula) and the flavored oils and vinegar and call it good too!
That is such a good idea! Though I could really eat strawberries with anything probably…. have you ever used balsamic glaze? I bet it’d be really great with this too!
Yes, I have used balsamic glaze but you use a lot less of it!
I never would have thought of that! Looks delicious! I’ve actually been craving caprese lately, probably because I am also impatiently waiting for in-season tomatoes, so this might tide me over. I can only have strawberries if they are cooked though, so I wonder if this would be as good with cooked strawberries…hmmm….
I’m not sure, but since strawberry pie and fresh cheese (like marcarpone, cream cheese, even parmesan and cream with strawberry risotto) works out well, maybe it would. I am the opposite, I prefer raw strawberries to cooked! Maybe cook your strawberries and try it with a little bit of mozzarella, if you don’t like it then you still have your cooked strawberries and use the mozz for pizza!
Oh my goodness…why haven’t I ever though of creating these before? Thanks for sharing! I’m going to have to make these one night…. in the very near future 🙂
I’m definitely going to have to try these…they look like the perfect summer appetizer!