Strawberry Bruschetta & Avocado Toast
By Chef Dishing Up the Dirt
A simple snack with a seasonal twist.
Ingredients
- 1 pint strawberries, hulled and roughly chopped
- 1/2 of a small red onion, finely chopped
- 1 garlic clove, minced
- 3 Tablespoons olive oil + additional for brushing on the toast
- 3 Tablespoons chopped fresh basil
- 1 1/2 Tablespoons balsamic vinegar
- salt + pepper to taste
- 1 loaf of rustic style bread, sliced 1/4 inch thick
Overview
Prep Time
15 minutes
Cook Time
N/A
Serves
4
Instructions
Step 1
Combine all the ingredients for the bruschetta in a large bowl. Season to taste with salt and pepper. Taste test and adjust seasonings as needed.
Step 2
Brush a little olive oil over each slice of bread. Toast in a hot oven until browned. Scoop a few spoonfuls of the bruschetta onto each slice and serve.
Notes
- Store extra bruschetta in an airtight container in the fridge for up to 4 days
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
