- Prep-time: / Ready In:
- Makes about 20 slices
- print/save recipe
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.
Ingredients
- 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
Instructions
- 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.
- 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)
(5 from 5 votes)Fabulous. My new go to appetizer. We are new to plant based eating and are thrilled with many wonderful recipes from FOK!
We love this and have made it se real times For parties. Recommend using fresh instead of frozen strawberries as the color is brighter.
Delicious and easy to make...this is a wonderful savory appetizer.
Delicious. 94 year old mother in law enjoyed on pita bread instead of Italian bread
Excellent!!!