Very Berry Bruschetta

Bruschetta variations are common these days, inspiring me to make some of my own. My version has mixed berries and basil leaves topping cheesy toasted baguette slices. The rich cheese taste goes well with the sweet and tangy berries and the basil leaves' burst of flavor. A colorful dish, it's a perfect match with Champaign as an appetizer, with coffee or tea as a dessert, or as a great party food. They can be served room-temperature or warm.

Very Berry Bruschetta


(Recipe by:Chef Yasue Siewert)

20 minutes

Makes 12 Bruschettas


3.5 oz strawberries, cut into small pieces (about quarter to 8 pieces)
3.5 oz blueberries
3.5 oz raspberries
1 tbsp sugar
1 tsp white wine
4 to 5 fresh basil leaves, chiffonade*
French baguette, slice on a diagonal about 1/2 inch thick slices
4 oz fresh mozzarella cheese, sliced
fresh mint leaves for garnish

* chiffonade: Cutting technique, stack several basil leaves and roll them into a tight tube. Slice the leaves widthwise into narrow pieces to create long thin strips.


Preheat the oven 450F degree.
Combine sugar, white wine in a bowl, and add strawberries, blueberries, raspberries, and basil leaves.
Arrange bread on a baking sheet and put sliced fresh mozzarella cheese on top. Place in oven, and bake until cheese melts and edge of bread is toasted, about 5 minutes.
Remove bread from oven and transfer to serving platter. While cheese is still warm and melting, place berries mixture on top and garnish with fresh mint leaves.
Serve either room temperature or warm.

All the articles, recipes, and images are property of Food Couture, LLC. Unauthorized use of our copyrighted material is strictly prohibited.

Post a Comment