Strawberry Bruschetta & Avocado Toast
Before I get to this recipe I wanted to say thank you to everyone who left such lovely comments on my last post. It’s amazing to know that Taylor and I have people rooting for us and Tumbleweed Farm from so far away. You guys are amazing and the comments you’ve shared really brighten our spirits. Thank you!
I keep this blog going for many reasons, but the main reason I keep updating this space is because I want to encourage people to slow down each evening and celebrate seasonal food that supports local communities. Even though many of you live far away, just know that you are still supporting Tumbleweed Farm when you shop at your own local farmers market to pick up organic vegetables that you may not normally cook with. The small farming community is full of amazing folks who work hard to make ends meet and feed their communities. If I can inspire someone to purchase kohlrabi and garlic scapes for the first time at their local farmers market I feel like a small victory has been won. The dishes I share are simple creations that we enjoy after a long day spent in the dirt. We look forward to sitting down to a home cooked meal more than just about anything and I really do love sharing what we whip up in the Tumbleweed kitchen.
This bruschetta is a great example of a simple, no fuss dish. We served these tasty little toasts with a side salad and called it dinner. Farm to table doesn’t have to be complicated or expensive. The flavors of the season shine in this twist on classic bruschetta. Since tomatoes aren’t quite ready for us yet we chose the next best thing-strawberries! Sweet, balsamic coated strawberries pair well with fresh herbs and the slight bite of red onion. We toasted up some fresh local bread (Blue Skies) and smeared a ripe avocado on each piece and topped everything with the strawberry bruschetta. These puppies were delicious and you could definitely swap out the avocado for fresh goat cheese or even my cashew cream . Go wild and!
I hope you all enjoy this simple bruschetta as much as we do. Crack open a bottle of your favorite summer wine and dig in!
Prep Time: 15 minutes Cook Time: 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
- 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.
- 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 *Taste test as you go