fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Tomato Bruschetta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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.