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Strawberry Burrata Bruschetta with Balsamic Reduction | Lemons and Basil
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4 from 1 vote

Strawberry Burrata Bruschetta with Balsamic Reduction

This Strawberry Burrata Bruschetta with Balsamic Reduction is a sweet take on the 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)!
Prep Time15 mins
Cook Time10 mins
Course: Appetizer, brunch, Snack
Cuisine: Italian
Keyword: balsamic reduction, bruschetta, french baguette, olive oil, strawberry
Calories: 229kcal
Author: Kaylee Pauley


  • 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!


Recipe made 20 slices for me, nutrition info is calculated based on 2 slices per serving. 


Serving: 2slices | Calories: 229kcal | Carbohydrates: 20g | Protein: 5.5g | Fat: 14g | Saturated Fat: 4.6g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 239mg | Potassium: 36mg | Fiber: 2g | Sugar: 4g | Vitamin A: 0.3IU | Vitamin C: 23mg | Calcium: 7mg | Iron: 6mg