Strawberry Brunch Bruschetta Recipe

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Strawberry Brunch Bruschetta Recipe
Strawberry Brunch Bruschetta Recipe photo by Taste of Home
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Strawberry Brunch Bruschetta Recipe

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Try this sweet bruschetta for a brunch or indulgent weekend breakfast. The goat cheese, fresh herbs and strawberries are part of the luxury. —Johanna Hauer, Kennebunk, Maine
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
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 for 1-2 minutes or until lightly browned. Spread with goat cheese. Broil 2-3 minutes longer or until cheese begins to melt.
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
  1. In a small bowl, combine the first five ingredients. Place bread on ungreased baking sheets; brush with oil mixture.
  2. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned. Spread with goat cheese. Broil 2-3 minutes longer or until cheese begins to melt.
  3. 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

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