Strawberry Bruschetta


The beauty of making this seasonal bruschetta is flavor.  Subbing out the tomatoes from your classic everyday bruschetta and adding plump bright red strawberries in its place.  

Invite friends over, this can be made  the night before.  lets do the recipe breakdown 


15 large strawberries hulled and diced

1/2 Red onion (small) diced

2 cloves garlic chopped fine

8 large fresh basil leaves rolled and sliced or stacked and sliced thin, also known as Chiffonade

 (fun culinary turn I remember from school!)

Add your Olive oil (not to bitter, use an “everyday” olive oil (to your taste)

Balsamic Vinegar (to your taste)

Salt and pepper, pinch of each

mix together and refrigerate 2 hours to overnight


baghette sliced thin, place on sheet tray lined with parchment paper and bake for 18 minutes at 300 degrees

Lemon Ricotta Spread

8 oz. Ricotta part skim

1 whole lemon zested (not the white part that is bitter, just the yellow skin)

Pepper, pinch

mix together and spread on crostini, then add Bruschetta 

 Liv to Eat~


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