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 | Sprinkles and Sprouts
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  • 2 cups strawberries
  • tbsp white wine vinegar
  • 1 tbsp EVOO
  • 1 1/2 tsp sugar
  • 1/8 tsp  black pepper
  • 1/4 tsp dried basil
  • slices  french bread
  • tbsp olive oil
  • 1/2 cup feta
  • 1/4 cup fresh basil leaves


  • Cut the 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 pan over a medium-high heat.
  • Brush both sides of the 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.


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.


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
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