Strawberry Bruschetta

This Strawberry Bruschetta recipe is from my friend Sonia…

She is often sharing wonderful recipes with me and this one was definitely a winner!  It's also perfect to enjoy in June, when local strawberries are in season here in Michigan.  I'm grateful to have an excellent farm where I get my local ‘beyond organic' strawberries–I love and trust the farmers, which is a blessing I don't take for granted.

I’ve told you guys before how awesome Sonia is.

The way she helps me with blog pictures or recipes or anything I ever need, and we’re always running ingredients back and forth to each other, or new recipes we want each other to try.  (I’ve always felt so blessed that our neighborhood feels like the 1950’s.)  Although she shares more recipes than I do lately, because since I'm feeding 6 hungry people every night, we don't often have leftovers to share!

One day in early June she invited me over for this YUMMY Strawberry Bruschetta recipe.  

There was cinnamon toast and wonderful strawberries with basil on top and real whipped cream, oh my!  So we had coffee out on her deck on a beautiful early-summer morning and ate this light fresh tasting desserty breakfast, what a treat.

See more photos below the recipe.

Print Recipe

Strawberry Bruschetta

This strawberry bruschetta is a fresh and delicious treat that's good anytime of year, but especially when local strawberries are in season near you!

Servings: 12 people, or less depending on how many slices each person has

Author: Sonia via Kelly the Kitchen Kop

Ingredients

Bread:

• 12-15 slices Ciabatta bread, organic if possible-- sliced and buttered on one side
• 2 Tablespoons sugar, organic palm sugar or organic cane sugar are best
• 1/2 teaspoon cinnamon

Strawberry Topping:

• 1 cup fresh, hulled, diced strawberries, preferably organic
• 2 Tablespoons sugar-- (see note above)
• 1/2 lemon juiced, keep the pulp, again, organic is best
• 4 teaspoons chopped, fresh basil

Cream Topping:

• 1/4 cup full fat sour cream (always full fat, low fat has extra weird ingredients to replace the good stuff!)
• 2 Tablespoons vanilla or plain whole milk yogurt
• 2 Tablespoons real maple syrup (or 2 teaspoons honey)
• 1/2 teaspoon vanilla

Instructions

Bread:

• Preheat broiler to 400*.
• Combine sugar and cinnamon and sprinkle on buttered side of bread. (You probably won't use it all.)
• Broil until toasted.

Strawberry Topping:

• Toss ingredients together. If you like your strawberries softer and less chunky, allow this mixture time to macerate before serving. If you prefer a firm, diced berry, serve soon after making.

Cream Topping:

• Combine ingredients together.

Put it together:

• To serve, put berries on toasted bread and top with the creamy mixture.

Notes

This is good any time of the year, you could always get fresh or organic frozen berries from the store (I get them at Costco), but it's especially good during strawbery season!  For us in Michigan, that's June.  🙂

 

More strawberry bruschetta photos:

This one shows all the components…

This one shows the yummy strawberries, Mmmmmm:

More you might like:

• More strawberry recipes, all in one spot!  Not just for strawberries, also how to enjoy other seasonal fruits too!

• Sonia's guest interview where she shares about her health/nutrition journey:

• Have you heard of colostrum?  It's such a health food and great for your gut too!  Read more about it here.  If you have questions, shoot me an email:  [email protected].

• Creamy mushroom cashew chicken (recipe with a video)–this is a family favorite!

• Is buying organic worth it?!