#SusanCooksVegan: Easy to Make Strawberry Balsamic Bruschetta

#SusanCooksVegan: Easy to Make Strawberry Balsamic Bruschetta

This Strawberry Balsamic Bruschetta recipe is an upscale spin on an old classic and just as easy to make.

Typical bruschetta is topped with fresh tomatoes. Instead, I substituted one fruit for another and chose fresh-baked strawberries for the complex flavour and mouth-feel they bring. The strawberries add a warm jam-like texture that pairs well with the creamy hummus, spicy black pepper and sharp red onion.

susancooksvegan, susan pratt, vegan, plantbased, culinary, strawberry bruschetta, helen siwak, vancouver, bc, ecoluxlifestyle

Easy to Make Strawberry* Bruschetta

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
37 calories/serving

*If you don’t have strawberries or they’re not in season, blueberries or apples would work nicely with this dish. Just vary the roasting time accordingly as not to burn your fruit.


For Easy to Make Strawberry Bruschetta

1 loaf whole-wheat French or Italian bread, cut diagonally into ¾ inch slices
1 cup plain hummus store-bought or homemade (see my recipe)
1 lb fresh strawberries hulled and halved
¼ cup chopped red onion
2 tbsp balsamic vinegar (divided)
4 tbsp chiffonade (finely chopped) basil, divided
1/4 tsp ground black pepper
1 tbsp fresh lemon zest
Salt to taste

Instructions / Strawberry Bruschetta

susancooksvegan, susan pratt, vegan, plantbased, culinary, strawberry bruschetta, helen siwak, vancouver, bc, ecoluxlifestyleFirstly, preheat the oven to 375F degrees.

  • Place strawberries and onions in a 15×10 inch pan.
  • Drizzle with 1 tbsp vinegar.
  • Toss until coated. Roast for about 10-12 minutes until strawberries are jamlike but still hold their shape.
  • Pour into a medium bowl.
  • Add remaining tbsp vinegar, red onion, 1 tbsp basil, black pepper, lemon zest. Season with salt.
  • Place bread on a single layer on a baking sheet. Bake 8-10 mins until lightly toasted, turning once. Cool on a wire rack.
  • Spread toast with hummus and top with strawberry mixture. Garnish with remaining basil.

This bruschetta is wonderful paired with a beautiful vegan Rainbow Carrot Salad, as an appetizer when guests are over or as a take-along for a picnic by the Seawall in Stanley Park.


For more plant-based recipes from Susan Pratt and SusanCooksVegan recipe collection, click the link in her bio below!

Author Profile

Susan Pratt, SusanCooksVegan
Susan Pratt, SusanCooksVegan
Susan Pratt is an entrepreneur, vegan chef, food photographer and author who enjoys life with her family in beautiful North Vancouver. Susan shares her love of cooking vegan for her family through her SusanCooksVegan brand that eating healthy doesn't need to be daunting or inaccessible. Susan creates approachable, delicious and visually appealing plant-based dishes and shares recipes and video demos on her website. Watch for the exciting upcoming launch of The Susan Cooks Vegan Cooking Show series on UnchainedTV: Vegan News Network.
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