Roasted Strawberry Bruschetta (WFPBNO)
Prep Time
35 minutes
Prep Notes
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.
Yields
20 slices
Ingredients
- 1 lb. fresh strawberries, hulled and halved
- 1/2 of a small red onion, chopped (1/4 cup)
- 2 Tbsp balsamic vinegar
- 3 Tbsp chopped fresh basil, divided
- 1/2 tsp freshly ground black pepper
- 1/4 tsp lemon zest
- Sea salt, to taste
- 1 1-lb. loaf whole wheat French or Italian bread, cut diagonally into 3/4-inch slices
- 1 cup purchased (or homemade) oil-free plain hummus (see Spreads)
Directions
- Preheat oven to 375 dF. Place strawberries and onion in a 15 x 10-inch pan. Drizzle with 1 Tbsp of the vinegar; toss to coat. Roast 10 - 15 minutes or until strawberries are very soft and jam-like 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.
Notes
I suggest a skinny French Bread, preferably multi-grain, cut on the diagonal...easy to pick up as an appetizer and hold in hand to eat. Putting several on a plate are easy to handle and delicious to eat.
Credit
Nancy Macklin