Strawberry Brunch Bruschetta Recipe

Be the first to add a review

Strawberry Brunch Bruschetta Recipe photo by Taste of Home

Strawberry Brunch Bruschetta Recipe

Be the first to add a review

Try this sweet bruschetta for a brunch or indulgent weekend breakfast. The goat cheese, fresh herbs and strawberries make a blissful combination.—Johanna Hauer, Kennebunk, Maine

Featured In: 60 Spring Farmers Market Recipes

MAKES:

18 servings

TOTAL TIME:

Prep/Total Time: 30 min.

Rate

Comment

Save

Print

VERIFIED BY Taste of Home Test Kitchen

Quick CONTEST WINNER

MAKES:

18 servings

TOTAL TIME:

Prep/Total Time: 30 min.

Ingredients

3 tablespoons olive oil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
24 slices French bread baguette (1/2 inch thick)
1/2 pound fresh goat cheese
2 cups chopped fresh strawberries
2 cups fresh arugula or fresh baby spinach, chopped

Directions

In a small bowl, combine the first five ingredients. Place bread on ungreased baking sheets; brush with oil mixture.
Broil 3-4 in. from the heat until lightly browned, 1-2 minutes. Spread with goat cheese. Broil until cheese begins to melt, 2-3 minutes longer.
In a small bowl, combine strawberries and arugula; layer over cheese. Yield: 1-1/2 dozen.

Originally published as Strawberry Brunch Bruschetta in Country Woman April/May 2011, p44

Nutritional Facts

1 piece: 117 calories, 5g fat (2g saturated fat), 8mg cholesterol, 176mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 3g protein.

3 tablespoons olive oil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
24 slices French bread baguette (1/2 inch thick)
1/2 pound fresh goat cheese
2 cups chopped fresh strawberries
2 cups fresh arugula or fresh baby spinach, chopped

In a small bowl, combine the first five ingredients. Place bread on ungreased baking sheets; brush with oil mixture.
Broil 3-4 in. from the heat until lightly browned, 1-2 minutes. Spread with goat cheese. Broil until cheese begins to melt, 2-3 minutes longer.
In a small bowl, combine strawberries and arugula; layer over cheese. Yield: 1-1/2 dozen.

Originally published as Strawberry Brunch Bruschetta in Country Woman April/May 2011, p44

View Directions