Strawberry and Goat Cheese Bruschetta

Strawberry bruschetta on a plate

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With crunchy grilled bread, a tangy goat cheese spread and sweet strawberries, this easy appetizer idea is pretty much summer on a plate. A drizzle of honey balsamic glaze on top adds a delicious finishing touch!


  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey
  • 3/4 cup goat cheese, room temperature
  • 1/4 cup ricotta cheese
  • Kosher salt and pepper to taste
  • 1 pound fresh strawberries, hulled and diced
  • 1/2 tablespoon fresh thyme or basil leaves, minced
  • 1 French baguette or Italian, sliced about 1/4” thick
  • 23 tablespoons olive oil


Make a balsamic glaze. Combine the vinegar and honey in a small saucepan and heat over medium-low heat. Bring to a simmer and cook until it has reduced by half, this usually takes about 8 minutes. Remove from the heat and allow to cool.

Make the goat cheese mixture. In a medium bowl, combine the goat cheese and ricotta. Mix well, then season with salt and pepper to taste. Set aside.

Mix berries, herbs and glaze. In a medium bowl, mix the diced berries and fresh herbs together. Add half of the cooled balsamic reduction and a pinch of salt. Mix well and set aside.

Grill the bread. Drizzle your bread slices with olive oil and grill on high heat until light golden brown, about 2-3 minutes per side. If you don’t have a grill, you can also place the bread slices on a baking sheet lined with foil and broil them for 2-3 minutes per side, until light golden and slightly crunchy.

Assemble the bruschetta. Spread the goat cheese mixture on the toasted bread slices. Top with the chopped berries. Drizzle the remaining balsamic reduction on top. Garnish with a bit of additional thyme, if desired.

Keywords: bruschetta recipe, strawberry appetizers, summer appetizers