Roasted Strawberry Bruschetta

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

By Nancy Macklin, RDN,


  • 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


  • 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)

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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!


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 Skinner

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

Ana Gloria


About the Author

Headshot of Nancy Macklin

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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