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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



  • 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



  • 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.


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.  :)