Go Back

Chocolate Strawberry Bruschetta

A quick and decadent dessert appetizer featuring crisp toasted baguette slices topped with rich chocolate hazelnut spread, fresh chopped strawberries, and crunchy nuts.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Appetizer, Dessert, Snack
Cuisine: American, Italian-Fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Bruschetta Base
  • 1 loaf French baguette sliced diagonally into 1/2 inch pieces
  • 2 tbsp unsalted butter melted, optional for toasting
Toppings
  • 1 cup chocolate hazelnut spread like Nutella
  • 2 cups fresh strawberries hulled and finely chopped
  • 0.25 cup hazelnuts chopped (or pecans/walnuts)
  • 2 tbsp powdered sugar for dusting

Equipment

  • Baking sheet
  • Bread Knife
  • Cutting board
  • Small offset spatula or knife

Method
 

  1. Preheat oven to 375°F (190°C). Slice the baguette diagonally into 1/2-inch thick slices.
  2. Arrange slices on a baking sheet. Optionally, brush lightly with melted butter for extra crispness.
  3. Bake for 8-12 minutes, or until the edges are golden brown and the center is crisp. Let cool slightly on a wire rack.
  4. While bread toasts, wash and thoroughly dry strawberries, then dice them finely. Chop the nuts.
  5. Spread a generous layer of chocolate hazelnut spread onto each warm slice of toasted bread.
  6. Top generously with the diced strawberries and sprinkle with chopped nuts.
  7. Dust the assembled bruschetta with powdered sugar just before serving. Serve immediately.

Notes

Ensure strawberries are completely dry before chopping so they don't water down the chocolate spread. Serve immediately to keep the bread crispy.