Looking for the perfect spring appetizer? Look no further. Tastebuds, meet strawberry bruschetta! A new twist on an old classic using fresh strawberries, fresh basil, goat cheese, balsamic glaze, and ciabatta bread. Simple and delicious. It really doesn’t get any easier than this! 

Strawberry Bruschetta

But you don’t have to stop there. I’ve also seen versions that include candied pecans, pineapple, and bacon bits. I prefer to use goat cheese with this recipe, but you could always substitute for cream cheese.

During the spring and summer, I am always looking for recipes that don’t require me to turn on the oven. It just makes life a little easier and a little sweeter at the same time. Enjoy! 

Strawberry Bruschetta
  1. 1 loaf Trader Joes Ciabatta Bread (sliced)
  2. Trader Joe's Chevre Log With Honey - Goat Cheese, 1 container (8 oz ea.)
  3. 2 containers fresh strawberries (sliced however you want!)
  4. 5 Tablespoons TraderJoes Balsamic Glaze (I'm estimating the amount, don't measure out 5 TB- simply squirt from the bottle)
  5. 1 cup fresh Basil leaves
  1. Wash strawberries and then slice however you want. Set aside
  2. Wash and chop fresh basil. Set aside.
  3. Evenly slice bread and smear a small amount of goat cheese on to each slice. Add strawberries, balsamic glaze, and top with fresh basil.
Adapted from Strawberry Bruschetta
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Amber Pankonin

Hello! I'm Amber or "RD amber" as I'm known in the twitterverse. I’m a Registered Dietitian Nutritionist passionate about food, nutrition science, and agriculture. I work as a nutrition communications consultant and adjunct professor. When I grow up, I’d like to be a photographer or maybe a backup dancer. I’m married to a startup entrepreneur and I’m doggy momma to Jacques & Jasper. I’m the girl that laughs loudest in the theater and I hate elevators, escalators, and revolving doors. We live in Nebraska, known as the silicon prairie/ Ag capitol of the world. Those who know me best would say that I like to stir the pot. I'm sassy, sarcastic and my nutrition views are based on science, not popular hype. My fiends call me a "realistic nutritionist" because I don’t quite the fit the mold of the perfect dietitian. But I love food, creating cool things, and I’m passionate about building community.