Strawberry Bruschetta Recipe from Reluctant Entertainer

Appetizers and Snacks, Entertaining | 13 comments

I’m taking some time off to be with my family for a little while.
The following recipe is written by Sandy of Reluctant Entertainer. Welcome, Sandy!

Summertime entertaining seems to be a more “go with the flow” kind of entertaining at our place. Like 2 nights ago when we texted our friends (we’d been hanging around our kids for too long … lots of texting with 3 teens around) and asked if they wanted to come in to town for dinner. It was very last minute.

roasted strawberries

A late dinner it was. I think we ate around 9, but isn’t that what summer is all about?

Lazy days, long nights, hanging outside with friends eating good food, and trying to stay cool?

Very little thought went into my table setting. Simple tea light candles. And it’s always good when the kids help out.

We cooked in the kitchen together.

I put my friend Steph to work with appetizer ingredients.

strawberry bruschetta

Have you had strawberry bruschetta? If not, you just have to try it! It’s become our quick and easy appetizer, especially since we grow our own strawberries on the side of our house in a large patch.

I think about hospitality as giving a gift to friends. They love it, it feels good to give out, and it takes your mind off of yourself.

As my Commandment  #1 says: Hospitality is not only a gift I give, but a gift I receive.

strawberry bruschetta recipe

Do you tend to eat later in the evenings during the summertime when you entertain?

More Great Appetizers for Summer

Roasted Strawberry Bruschetta from Reluctant Entertainer

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2 cups sliced fresh strawberries
1/4 cup balsamic vinegar
1 loaf ciabatta bread (I bought mine at Costco)
1-2 tablespoon extra-virgin olive oil
1 cup soft goat cheese
1/2 cup chopped fresh basil
salt and white pepper


Preheat the oven to 350°F. Slice the strawberries into a bowl and gently mix with the balsamic vinegar. Spread strawberries out on a baking sheet and bake for five minutes. Remove and let cool.

Cut the ciabatta into equal slices, coat with olive oil, and broil on each side until toasted and crisp.

Spread goat cheese on hot bread, top equally with the roasted berries and juice.

Head out to the herb garden and pick fresh basil; chop finely. Season with salt and pepper. Sprinkle with basil.

Recipe courtesy of Reluctant Entertainer

About the Author:

sandy profile photoSandy Coughlin is a wife and mom of three teenagers, and is the voice behind Reluctant Entertainer, a hospitality blog dedicated to helping people in search of a lifestyle that says, “I can do this!”.

Reluctant Entertainer is for anyone who wants simple but savvy help for entertaining and for growing a more hospitable spirit.

Her book, The Reluctant Entertainer, was recently published and is in bookstores now.

You can also find Sandy on Facebook and Twitter.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Maris (In Good Taste) - May 25, 2011 @ 6:21 am

    Great guest post! Such a pretty and tasty change for bruschetta


  • 2
    Erin - May 25, 2011 @ 7:36 am

    These sounds great!


  • 3
    Barbara | Creative Culinary - May 25, 2011 @ 2:04 pm

    Great commandant Sandy; so very true. And great new idea for bruschetta; love the sweet and savory combination of goat cheese and a summer fruit.


  • 4
    Jamie | My Baking Addiction - May 25, 2011 @ 2:05 pm

    This appetizer was made for me! I love everything about it. Great guest post, Sandy.


  • 5
    Amber | Bluebonnets & Brownies - May 25, 2011 @ 2:05 pm

    I love love love strawberries and balsamic vinegar together. Great idea to pair them with goat cheese and throw them on ciabatta.


  • 6
    jenny - May 26, 2011 @ 7:02 am

    I just made something like this for a shower- I mixed a log of goat cheese with a little honey, spread over the toasted bread and topped with fresh berries- it was so simple and good- and surprised my doubting sisters at how much they liked it!


  • 7
    Sandy @ RE - May 26, 2011 @ 8:05 am

    Thanks for having me here today, Katie. See you soon at EVO!


  • 8
    Beth Moore - May 26, 2011 @ 8:24 am

    This recipe arrived in my email inbox just in time! Memorial Day weekend is also graduation weekend for my neice. Family is in town, and I am soooo going to make this on one of the days.

    Sandy, your book, The Reluctant Entertainer, sounds like just the book for me. I am definitely ordering myself a copy. Thanks!


  • 9
    Samantha @ Bikini Birthday - May 26, 2011 @ 1:13 pm

    You can also try baking your own ciabatta:


  • 10
    Katrina - May 27, 2011 @ 5:07 pm

    Makes me want to get off the computer and cook ;)


  • 11
    Alecia - May 31, 2011 @ 7:37 am

    This was fantastic!!


  • 12
    Amanda N - Wine and a Spoon - June 06, 2011 @ 10:03 am

    Those are so pretty! I love cheese with fruit.


  • 13
    Dress and Dish - June 23, 2011 @ 1:03 pm

    OMGosh, I am in LOVE. What an amazing idea!!!! I am totally making this! I love your blog!!!


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