Cashmere Apron

Strawberry Bruschetta

Don’t you love finding new places that were right under your nose the whole time??? A recent Girls Night Out led us to a charming local wine bar called Rancho Capistrano Winery. Nestled in downtown San Juan Capistrano, the environment is a world away- one of those restaurants that makes you feel like a vacationer in your own town. When the sun goes down the patio is softly illuminated with strands of criss-crossing lights, a large Spanish-style hearth and offers an atmosphere lively with conversation, food and drink. High top wine barrel tables are positioned to give glimpses of the historic Mission San Juan Capistrano.

My gals and I ate and drank our way around the menu and while everything was really good, I went home that night craving another serving of their unexpectedly delicious Strawberry Bruschetta. You know how it is the first time you try something and absolutely love it? You just know that the next time won’t be as good. On my second visit to RC Winery, my taste buds were watering as I sat down and ordered Strawberry Bruschetta for the table. I have to say that reality met expectation. The second time around the delicious appetizer WAS as good as I recalled. I went home and whipped up my own version a few days later. I added avocado and a few other twists and have a new fave to serve when entertaining. Pair the bruschetta with a crisp Rose or Sangria and your taste buds will be humming.


Pair with a crisp Rose or Sangria

1 organic tomato, diced
1 1/4 cup organic fresh strawberries, diced
1 mini cucumber sliced, then cut each slice into quarters
1 Tb fresh basil, chiffonade
1 small white organic nectarine, diced
1/2 avocado, diced
1/4 cup crumbled feta cheese
1 tsp olive oil
Balsamic reduction (link to easy recipe here)
Pepper to taste
1 large French baguette


Mix all ingredients together gently in a large bowl

Combine all ingredients in a large bowl and gently toss with pepper and 1 tsp olive oil. Slice the baguette into medium thick slices and brush each slice with olive oil. Put in the oven on a cookie sheet for 5 minutes at 350 degrees. Place crisped baguette slices on a serving platter and top each piece with a spoonful of the bruschetta mixture.

Drizzle the Balsamic reduction and sprinkle additional basil across the top and platter for embellishment.


The balsamic reduction is so easy to make and adds just a kick to the bruschetta

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