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  • Prep-time: / Ready In:
  • Makes about 20 slices

This strawberry bruschetta is an eye-catching appetizer. Hummus is the surprise ingredient in these tasty toasts—it presents like a soft cheese and contrasts nicely with the sweetness of roasted fruit. Balsamic vinegar and black pepper amplify the natural sweetness of fresh strawberries.


  • 1 lb. fresh strawberries, hulled and halved
  • ½ of a small red onion, chopped (¼ cup)
  • 2 Tbsp. balsamic vinegar
  • 3 Tbsp. chopped fresh basil, divided
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. lemon zest
  • Sea salt, to taste
  • 1 1-lb. loaf whole wheat French or Italian bread, cut diagonally into ¾-inch slices
  • 1 cup purchased (or homemade) oil-free plain hummus


  1. Preheat oven to 375°F. Place strawberries and onion in a 15x10-inch pan. Drizzle with 1 Tbsp. of the vinegar; toss to coat. Roast 10 to 15 minutes or until strawberries are very soft and jamlike but still hold their shape. Pour strawberries and onion into a medium bowl. Add remaining 1 Tbsp. vinegar, 1 Tbsp. of the basil, the pepper, and lemon zest. Season with salt.
  2. Meanwhile, place bread in a single layer on a baking sheet. Bake 8 to 10 minutes or until lightly toasted, turning once. Cool on a wire rack. Spread toasts with hummus and top with strawberry mixture. Garnish with remaining 2 Tbsp. basil.

Comments (5)

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Janet3 weeks ago
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Fabulous. My new go to appetizer. We are new to plant based eating and are thrilled with many wonderful recipes from FOK!

Chris1 year ago
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We love this and have made it se real times For parties. Recommend using fresh instead of frozen strawberries as the color is brighter.

Marcia Skinner2 years ago
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Delicious and easy to make…this is a wonderful savory appetizer.

Ann2 years ago
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Delicious. 94 year old mother in law enjoyed on pita bread instead of Italian bread

Ana Gloria2 years ago
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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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