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    Home > Meal Type > Appetizers and Starters

    Strawberry and Feta Bruschetta

    Updated: Dec 20th 2018 โ€ข Published: Jun 24th 2018 โ€ข 8 Comments

    Jump to Recipe SaveSaved!
    Pin image, text at the top and then a close up on the bruschetta, showing the bright colours of the topping.

    These Strawberry and Feta Bruschetta have to be the ultimate summer snack. Sweet strawberries, salty feta, fragrant basil and the subtle bite of white wine vinegar all mixed together with a grassy EVOO and piled on top of crisp toasts. So delicious, so pretty and perfect for a mid-summer lunch party.

    Head on view really focusing on the bruschetta topping. Shows the size of the strawberry and feta pieces.

    A long weekend by the lake, the most fabulous wooden house on the shores ofย Grand Lake, soft rippling water and the stunning Shadow Mountainย backdrop. The kids have already explored every corner, falling into bed last night, exhausted and happy. Today they are off fishing, you expect 8 wet smelly children and 4 equally smelly Dad's back in a few hours but for now, you and the girls can sit back and enjoy your lunch. A picnic of bruschetta, salad and poached trout. And a few hours peace and quiet. But as theย bottle of bubbles is opened and laughter fills the air you realise that four lifelong friends together for a weekend, will never mean quiet time, but it will be the best of times.

    Overhead view of 2 strawberry and feta bruschetta showing the fresh basil garnish

    We all love bruschetta, crisp toast, rubbed lightly with garlic and topped with delicious fresh tomtaoes. It is a classic, but these Strawberry and Feta Bruschetta are something a little bit different, andย great for when strawberries are super ripe, it is also perfect for when your strawberries are on the verge of turning soft. Just don't use mushy strawberries.

    Can you Make Bruschetta in advance?

    The crostini toasts can be made up to 48 hours ahead of time. Just to sure to keep them in an airtight container.

    However the bruschetta topping needs to be made on the day. The vinegar in the recipe will turn everything mushy if it is left on there too long.

    Once you have assembled the Strawberry and Feta bruschetta, serve them pretty quickly as the toppings can make the crostini toasts go soggy. If you aren't sure how quickly they will be eaten, then serve the topping in a bowl so people can assemble a bruschetta for themselves.

    How to pronounce bruschetta?

    Bruschetta is pronounced with an emphasis on the sch which the Italians pronounce as a SK. So bruschetta isย pronounced โ€œbroo-skettaโ€. Don't you just love it!!!ย 

    A wooden board on a white wood table, with bruschetta lined up on it.

    The recipe calls for some dried basil and then fresh basil at the end. Don't skip the fresh basil, it is so worth it here.

    I love everything about this Strawberry and Feta Bruschetta, they are just so good, so fresh, so simple and most importantly it screams "Hand me a glass of wine and find me a sun lounger."
    Actually I think strawberries would be polite so I am changing that! So good, so fresh, so simple and most importantly these anounce politely "Oh fabulous, please bring me a glass of wine and a sun lounger if you would be so kind."

    Enjoy x

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    Why not pin this recipe for Strawberry and Feta Bruschetta for later. Pin it here

    ๐Ÿ“– Recipe

    Small SQ picture showing the overhead view of just one bruschetta
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    5 from 6 votes

    Strawberry and Feta Bruschetta

    These Strawberry and Feta Bruschetta have to be the ultimate summer snack. Sweet strawberries, salty feta, fragrant basil and the subtle bite of white wine vinegar all mixed together with a grassy EVOO and piled on top of crisp toasts. So delicious, so pretty and perfect for a mid-summer lunch party.
    Prep Time10 mins
    Cook Time5 mins
    15 mins
    Total Time15 mins
    Course: Snack
    Cuisine: Modern Australian
    Servings: 8
    Calories: 89kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    US Customary - Grams
    • 2 cups strawberries
    • 1ย  tablespoon white wineย vinegar
    • 1 tablespoon EVOO
    • 1 ยฝ teaspoon sugar
    • โ…› tspย  black pepper
    • ยผ teaspoon dried basil
    • 8ย  slicesย  frenchย bread
    • 2ย  tablespoon olive oil
    • ยฝ cup feta
    • ยผ cup fresh basil leaves

    Instructions

    • Cut theย strawberries into small chunks and place in a glass bowl.
    • Add the vinegar, EVOO, sugar, black pepper and dried basil.
    • Stir them gently and then put them to one side for 15 minutes to macerate.
    • Heat a a griddle panย over a medium-high heat.
    • Brush both sides of theย bread slices with olive oil. Then grill for 1-2 minutes a side until they are golden with slight charring.
    • Crumble the feta into the strawberry mixture, add the basil leaves and stir gently to combine.
    • Pile the toasts with the strawberry mixture and drizzle over a small amount of the soaking liquid.
    • Serve immediately.

    Notes

    You shouldn't need any salt as feta is quite salty. But if you mixture needs it, add it to the top of the bruschetta as you serve or it will make back spots on your basil leaves.

    Nutrition

    Calories: 89kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 111mg | Potassium: 60mg | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 21.3mg | Calcium: 53mg | Iron: 0.3mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts
    If you loveย food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes think you might love, like these Strawberry and Feta Bruschetta.
    It isn't everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!
    Subscribe today ๐Ÿ™‚

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    Let's share the food love and make the world a tastier placeย ๐Ÿ™‚

     

     

     

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    Reader Interactions

    Comments

    1. Lizzy says

      May 29, 2019 at 10:29 am

      Hey! You should give credit where credit is due. This post is copied straight from Cook.Craft.Love. Who yes did publish this exact post back in 2017.

      Reply
      • Claire McEwen says

        May 29, 2019 at 2:00 pm

        Hi Lizzy,
        The credit is mine. Meaghan didn't publish this exact post. Yes this recipe is on Cook.Craft.Love, however the post is actually different and if you have read the post over there then you will know that it is actually a guest post written by me, on Meaghan's site.
        She has my copyright at the bottom of her post. So it is all good me sharing my own recipe here on my own site too. I have written new post content to go before the recipe, focused towards the questions that I know my regular readers will want to know. Where as my post on Meaghan's site is more lyrical and in keeping with her readers.

        Reply
    2. Kelly Anthony says

      June 27, 2018 at 5:31 am

      5 stars
      These do indeed scream โ€œgive me a glass of wine and sun lounger!โ€ They look absolutely fantastic and I KNOW all my girlfriends will adore this recipe!! A lovely creation for summertime sharing ๐Ÿ™‚

      Reply
      • Claire McEwen says

        June 28, 2018 at 8:55 pm

        Hehe, thank you darl'
        I do love those summer catch ups with the girls ๐Ÿ˜€ ๐Ÿ˜€

        Reply
    3. Sandra Shaffer says

      June 25, 2018 at 12:59 pm

      5 stars
      I have the perfect occasion to serve this delicious strawberry feta bruschetta! My two best girl friends will be visiting next weekend and will love these with wine, of course ๐Ÿ™‚

      Reply
      • Claire McEwen says

        June 26, 2018 at 5:25 am

        Oh they will be perfect for that, especially with wine ๐Ÿ˜‰
        Enjoy your weekend with your besties ๐Ÿ˜€

        Reply
    4. Liz says

      June 25, 2018 at 7:19 am

      5 stars
      This is the perfect summer appetizer! And the sweet + salty combo is delicious!

      Reply
      • Claire McEwen says

        June 25, 2018 at 10:45 am

        Thank you Liz ๐Ÿ˜€

        Reply

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