This Strawberry Burrata Bruschetta with Balsamic Reduction is a sweeter take on the more traditional savory bruschetta. It’s bursting with flavors and textures that complement one another beautifully and will have you coming back for more (and more)!
Bruschetta is one of those appetizers that I rarely think to make… but can’t stop eating once I do. I love the pairing of the french baguette, coated in a light layer of olive oil and toasted to a beautiful golden brown. Then smothered in cheese (at least in many cases) and topped with chopped veggies, fruit, and herbs. SO.GOOD. It’s somehow fresh and light, while simultaneously hearty and comforting. A combination few dishes can deliver.
For this sweet version of bruschetta, I started with the two essentials – a french baguette and olive oil. For the olive oil, I used Sprouts Extra Virgin Olive oil of Australia. It’s “fresh and fruity” description looked and sounded so intriguing. And the flavor does not disappoint. It’s a fruity blend that beautifully balances the bitterness and pungency often found in olive oil, with a lovely nutty aftertaste.
With the oil’s inherently fruity notes, I knew I wanted to swap out the traditional tomatoes for something a little sweeter. Strawberries felt like the obvious choice. Not only are they still red so the dish reads as “bruschetta”, but they also pair really lovely with fresh basil and balsamic vinegar.
Burrata is a cheese that’s clearly on the upward trend.
See for yourself. So many tasty looking dishes, right?!
If you find yourself asking, what is burrata cheese? Essentially it’s a soft dairy cheese that from the outside looks much like fresh mozzarella. Both are plump white orbs of Italian cheese, however burrata is less solid than mozzarella. It has a loose, creamy texture on the inside, that is “packaged” in an outer shell of mozzarella. The soft creamy center is what makes it ideal for this bruschetta. That and the fact that the cheese is very mild and pairs beautifully with the other flavors.
Further inspired by the fruity and nutty flavors of the Australian olive oil, I decided to add both balsamic vinegar and a balsamic reduction to the olive oil. The balsamic vinegar brought in a little acidity while the reduction sweetened the dressing, creating a really lovely marinade for the strawberries. Then I garnish each slice with a small handful of chopped macadamia nuts, also native to Australia. The result? An amazing, handheld food, complex in flavors and textures, that I couldn’t stop eating.
All the reasons to love this Strawberry Burrata Bruschetta with Balsamic Reduction:
- A fun sweet and savory take on the more traditional bruschetta
- Perfect for a leisurely brunch, appetizer, or snack
- Simple, Fresh and flavorful ingredients
- Strawberries + burrata cheese + olive oil + Balsamic Reduction – enough said! 😋
- An easy dish to impress your family and friends 😉
If you’re not sure where to find some of the ingredients listed in this recipe, they’re all available at Sprouts. And I’m really hoping 🤞🏻 you have one near by! It’s by far my favorite grocery story for so many reasons, bulks bins and fresh produce being at the top of that list. But among those reasons, is their large variety of oils, vinegars, and cheese. So many unique options!
If you’ve got a small get-together planned for the near future, let me highly suggest adding this bruschetta to the mix! And for a few other fresh, fun appetizers, check out this Paleo Mango Avocado Salsa and these Vegan Basil Pesto and Sun-Dried Tomato Pinwheels!
Strawberry Burrata Bruschetta with Balsamic Reduction
- 1 loaf french baguette thinly sliced (approx 18-20 slices)
- 6 tbsp Sprouts Olive Oil of Australia divided
- 2 tbsp white balsamic reduction
- 1 tsp balsamic vinegar
- 2 cups organic strawberries diced
- 1 tbsp fresh basil finely chopped
- 8 oz burrata cheese drained
- 1/4 macadamia nuts chopped
- Preheat oven to 400 degrees and have all ingredients prepped and ready to go.
- Add 4 tbsp of Sprouts Olive oil of Australia to a small bowl. Then dip silicone brush into oil and brush both sides of each baguette slice. Place on large baking sheet and bake for 10 minutes, flipping half way through.
- While the bread bakes, add the remaining 2 tbsp Australian olive oil, 2 tbsp white balsamic reduction, and 1 tsp balsamic vinegar to a medium bowl. Whisk until well combined.
- Add the 2 cups diced strawberries to the oil mixture, along with 1 tbsp finely chopped basil and toss to coat. Allow strawberries to marinate for 10 minutes to soak up all the flavor and soften.
- While the bread cools, drain the 8 oz burrata cheese (mine was in two small balls) on a paper towel for a few minutes, then pat dry carefully. Use a spoon to cut into the cheese and scrape apart small pieces to put on each slice of toasted bread. Make sure you get some of the creamy center on each slice.
- Once you have the burrata cheese on each the bread pieces, top each one with a spoonful of the strawberries, followed by a sprinkle of chopped macadamia nuts. Using the remaining olive oil / balsamic reduction mixture left from the strawberries, carefully drizzle a small spoonful over each bruschetta slice. Serve fresh and enjoy!
This post is sponsored by Sprouts Farmers Market, but all opinions are my own. Thanks for supporting the brands that keep Lemons and Basil in action!
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