Fresh Strawberry Appetizers for Spring

Southern Living
April 2012
April 2012

Celebrate the sweet taste of spring with these delicious appetizers, both made with fresh strawberries!

Related:42 Fresh and Juicy Strawberry Recipes

Strawberry Bruschetta
1. Preheat oven to 375°. Stir together 11/2 cups sliced fresh strawberries; 1 nectarine, diced; 1 cup quartered grape tomatoes; 3 Tbsp. thinly sliced fresh basil; 1 shallot, minced; 2 Tbsp. olive oil; 1 Tbsp. balsamic vinegar; 1 tsp. each sugar and freshly ground pepper; and 1/4 tsp. salt.

2. Split 1 (12-oz.) French bread baguette in half; cut each half crosswise into 4 equal pieces. Spread cut sides of bread with 1 (10.5-oz.) goat cheese log, softened. Place bread pieces on a baking sheet, and bake 13 to 15 minutes or until thoroughly heated. Remove from oven, and top with strawberry mixture. Cut into 2-inch slices.


Strawberry Caprese Salad
Whisk together 3 Tbsp. white balsamic vinegar; 1 small garlic clove, minced; 1 Tbsp. light brown sugar; and 1/4 tsp. each salt and freshly ground pepper in a large bowl until sugar is dissolved. Add 3 Tbsp. olive oil in a slow, steady stream, whisking constantly until smooth. Add 1/3 cup chopped fresh basil and 1 (8-oz.) tub fresh small mozzarella cheese balls; toss to coat. Cover and chill 2 hours. Stir in 4 cups halved fresh strawberries; let stand at room temperature 30 minutes, stirring occasionally. Serve over fresh arugula or as an appetizer with toasted French bread baguette slices. Garnish with thinly sliced fresh basil.


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