Strawberry-Spinach Bruschetta - a Summer Seasonal Hors d'oeuvre

Strawberry-Spinach Bruschetta by

Berry shakes.  Berry salads.  Berry sauces.  Berry jams.  Berries for breakfast, lunch, and dinner.

My tongue maybe tattooed dark red if summer doesn't end soon.  I'm willing to take the risk if I can keep finding strawberries like these...

strawberries for summer bruschetta Hors d'oeuvre

Looking for ways to put all those delicious seasonal fruits, vegetables, and herbs to good use?  Try experimenting with Hors d'oeuvres.

With the abundance of strawberries and spinach in the summer, the red and green make a perfect match for this spin on bruschetta.

Strawberry-Spinach Bruschetta by

Chop up some fresh strawberries and leafy spinach, then toss with a sweet, balsamic vinegar dressing to liven the flavors.  While the strawberries and spinach are marinating, spread a layer of Greek yogurt or sour cream onto slices of crunchy French bread.  Then add the strawberries and spinach, and top with a sprinkle of toasted sesame seeds and almond slivers. 

Easy to make, pretty to look at, and healthy to munch on.  Whether your seasonal produce came from your garden or your local farmer's market, these tasty Hors d'oeuvres are a great way to celebrate and share the summer harvest with friends and family.

Strawberry-Spinach Bruschetta by

Strawberry-Spinach Bruschetta by Season with Spice
Makes about 20 pieces

1 cup baby spinach leaves (or basil) - torn into pieces
2 cups strawberries - sliced thinly
1 French loaf
1 cup Greek yogurt or sour cream
A handful of almond slivers
A handful of Season with Spice's toasted sesame seeds - lightly toasted

Balsamic vinegar dressing:
2 tablespoons balsamic vinegar
1/2 tbsp honey
2 teaspoons olive oil
1/4 teaspoon of Season with Spice's Sweet Hungarian paprika
Pinch of sea salt (I used Sweet Ginger Sea Salt)
A squeeze of fresh lemon juice

1. In a small bowl, whisk together the ingredients for balsamic vinegar dressing.
2. In a large bowl, combine the spinach and strawberry slices. Add in the dressing and toss gently to coat.
3. Bake the loaf of French bread until well toasted. Slice bread into 1/2 inch thick pieces.
4. Spread Greek yogurt or sour cream over toast slices. Spoon stawberry-spinach mixture onto each toasted bread slice. Finally, sprinkle with toasted sesame seeds and almond slivers.