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Strawberry BruschettaStrawberry Bruschetta

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

May 7, 2017


Yield: 2 dozen (1 piece per serving)



  • 3 tablespoons olive oil
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 24 slices French bread baguette (1/2 inch thick)
  • 8 ounces fresh goat cheese (cream cheese may be substituted)
  • 2 cups chopped fresh strawberries
  • 2 cups fresh baby spinach, chopped



  1. In a small bowl, combine the first five ingredients.
  2. Place bread on ungreased baking sheets; brush with oil mixture. Broil 3-4 inches from the heat for 1-2 minutes or until lightly browned.
  3. Spread with goat cheese. Broil 2-3 minutes longer or until cheese begins to melt.
  4. In a small bowl, combine strawberries and arugula; layer over cheese.


Nutrition information per serving

Calories: 117

Total Fat: 5g

Saturated Fat: 2g

Cholesterol: 8mg

Sodium: 176mg

Carbohydrates: 14g

Fiber: 1g

Protein: 3g


Source: Taste of Home



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, May 08, 2017