Strawberry Tomato Bruschetta

strawberry and tomato bruschetta with bread.

This bruschetta appetizer is twist on a classic but uses strawberries for some great summer freshness!

When the summer season rolls around, I absolutely love to take advantage of the fresh fruits and vegetables available. You won’t regret the extra boost of flavor you get when you use produce growing in your garden or fresh from the farmer’s market!

This recipe is pretty simple to make. I’m showing it as an appetizer, but the bruschetta topping is also fantastic as a topping for some grilled chicken.

What You’ll Need:

  • tomatoes
  • strawberries
  • garlic clove
  • red onion
  • fresh basil
  • olive oil
  • balsamic glaze or reduction
  • sea salt
  • gluten free French bread loaf

Making the Recipe:

Start by making the bruschetta topping and let it rest while you make the bread.

Slice the tomatoes in half and remove the seeds. Cut the meat of the tomato into slices and then dice them up. Removing the seeds, helps to keep the bruschetta from getting runny.

Next, dice the strawberries and the red onion. You can just add everything to the same mixing bowl as you go!

Next, stack your basil leaves on top of one another and then roll them up. Cut slices of basil lengthwise and then chop the strips into pieces.

Finally, you’ll need to add the basil, olive oil and balsamic glaze/reduction to the bowl with a pinch or two of sea salt, to taste. Taste the bruschetta and make sure you like the flavor. Adjust as needed and set the bowl aside.

Slice your French bread loaf and brush a little olive oil on each side of the pieces. Grill the bread until slightly crispy on both sides, being careful to not burn it. This will help the bread to not be mushy from the topping.

Top each piece of bread with some bruschetta just before serving and enjoy!

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Strawberry Tomato Bruschetta

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  • Author: Cheryl Englebretson
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 8 1x


This bruschetta appetizer is twist on a classic but uses strawberries for some great summer freshness!


  • 1 cup Roma tomatoes, seeds removed and diced
  • 1 cup strawberries, diced
  • 1 small garlic clove, minced
  • 2 Tbsp. red onion, diced finely
  • 4 Tbsp. fresh basil, chopped
  • 2 Tbsp. olive oil, extra virgin and cold pressed
  • 2 Tbsp. balsamic glaze (or balsamic reduction)
  • sea salt, to taste
  • 1 loaf French bread, gluten free


  1. Make the bruschetta topping first. Dice the tomatoes, strawberries and onion and add them to a small mixing bowl.
  2. Add the minced garlic and chopped basil to the mixture along with the olive oil and balsamic glaze/reduction. Season with a pinch or two of sea salt and taste.
  3. Set the bruschetta topping aside while you grill the bread.
  4. Slice the bread into pieces and brush each side of bread with a little olive oil.
  5. Grill on medium heat until lightly toasted on each side.
  6. Top each piece of bread with some of the bruschetta topping just before serving.


  • You can substitute a regular French bread loaf if not eating gluten free.
  • The bruschetta topping will keep in the refrigerator for a few days, but is best served fresh.
  • This bruschetta topping is delicious on some grilled chicken rubbed with some olive oil and seasoned with my Mediterranean seasoning or some Italian seasoning.

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