A simple snack with a seasonal twist.

Strawberry Bruschetta & Avocado Toast

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: N/A  |  Serves: 4


  • 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


  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.
  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.


  • 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.

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