Strawberry Bruschetta

My friend Roseann is one of the few, in my humble opinion, that I put in the category of a great cook. Growing up in an Italian family, Sundays were spent at Grandma’s house with all the relatives. Sunday was also the day to make homemade cavatelli with her grandmother and great aunts. Everyone had their job and the pasta was spread out on Grandma’s bed to dry. Grandma’s no longer around but Roe and the rest of the family still make pasta, simplifying a bit by using a machine for mixing and a kitchen counter for drying. And they even published an immense family cookbook, including the family’s history which is sold at a local hospital gift shop with all proceeds going to the hospital.

And when Roseann cooks, she cooks BIG-intimate dinner parties aren’t her thing…bring on the football team, the girls for bunko, a going away party – now we’re talking. She’s even started a group for some of the local seniors where she prepares lunch for 200 and doesn’t bat an eye.

When Roseann served this Strawberry Bruschetta recently, I loved it so much I told her I had to have the recipe. It’s the perfect dessert because everything can be prepared in advance, it’s fresh and light and you can vary the berries and use fresh mint instead of the basil (but I love the basil!). And you can serve it BIG…like for 200.


Strawberry Bruschetta (Bruschetta di Fragole)
Recipe type: Dessert
  • 1 loaf of French bread cut into thin slices
  • ½ c. butter, melted
  • 7 T. sugar, divided
  • 1 T. cinnamon
  • 2 c. diced strawberries
  • 1 T. balsamic vinegar
  • 2 T. chopped basil
  • 3 oz. mascarpone cheese
  • 1 tsp. vanilla
  • 2 T. milk or cream
  1. Toast bread slices in oven until lightly browned on both sides.
  2. Mix melted butter with 3 T. sugar and 1 T. cinnamon in a small bowl.
  3. Brush butter mixture over one side of bread.
  4. In a bowl, gently combine strawberries, balsamic vinegar, 2 T. sugar and basil.
  5. In another bowl, mix mascarpone, 2 T. sugar, vanilla and milk until thick and creamy.
  6. Spoon strawberry mixture on top of bread slices.
  7. Put a dollop of mascarpone mix on top of strawberries.


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  2. Debbie Ripley


    This dessert is deliciously refreshing. I changed it up a bit by using almond extract instead of vanilla and substituting a wonderful cherry balsamic vinegar for the regular balsamic. I love the idea of a sweet, instead of savory, bruschetta. Thanks for this great recipe!

    • Laney

      I love what you did with the bruschetta Debbie! And cherry balsamic sounds like a wonderful addition – so glad you like the recipe!

  3. Monica



    Just finished eaten tomato bruschetta tonight ..and just when I was preparing them I remembered your unique recipe I could use as a dessert!

    • Laney

      Definitely one to try Mari – all those great strawberries and fresh basil perfect for a hot summer dessert!

  4. Reply

    Oh my goodness…this sounds heavenly!!! I love that it has a hint of cinnamon in there. What a great combo… And I’m with you on the whole prepare it in advance thing. Who wouldn’t love that? This is definitely going on my to-make list… maybe with basil AND mint 😉

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