I used to play that Post-it game where everyone gets the name of a famous person or character stuck to their forehead and has to guess who they are by asking yes-or-no questions. I’m embarrassingly bad at it. Once I had “Strawberry Shortcake” on my forehead and blanked out completely — even though I grew up with the doll and remember her clearly from my childhood.
That lapse still surprises me because strawberry shortcake, the dessert, is one of my favorite summer treats. I make it often, but this year I wanted to put a fresh twist on the flavor: strawberries and cream, transformed into a light bruschetta perfect for warm-weather gatherings.
This recipe is simple and elegant. Juicy chopped strawberries are tossed with brown sugar and balsamic to bring out their sweetness. While they macerate, toast diagonal slices of baguette and spread them with a cool, make-ahead lemon cashew cream. Finish the toasts with the strawberries, a shower of fresh basil, and a crack of black pepper.
The cashew cream is creamy, bright with lemon, and entirely vegan — make it the day before to save time. The strawberries benefit from a short rest so their juices mingle with the balsamic and sugar, creating a syrupy topping for each toast. Serve these as an appetizer, a light snack, or a pretty addition to any summer spread. Pour a glass of lemonade and enjoy.
Vegan Strawberries and Cream Bruschetta
Ingredients
For the lemon cashew cream
-
1
cup
whole
unsalted cashews -
1
teaspoon
freshly grated lemon zest -
1
tablespoon
freshly squeezed lemon juice -
1
tablespoon
extra virgin olive oil
For the bruschetta
-
2
cups
chopped strawberries -
2
tablespoons
packed dark brown sugar -
2
tablespoons
balsamic vinegar -
1
small baguette - Chopped fresh basil
- Freshly ground black pepper
Instructions
-
Prepare the cashew cream: cover cashews with water and soak at room temperature overnight. Drain and add to a blender with 1/2 cup fresh water, lemon zest, lemon juice, and olive oil. Blend until completely smooth and creamy. Chill in the refrigerator; the cream can be made up to three days ahead.
-
Make the bruschetta topping: toss the chopped strawberries with brown sugar and balsamic vinegar. Let them macerate for at least 30 minutes so the juices develop. Meanwhile, slice the baguette on the diagonal and toast the slices until golden.
-
Assemble: spread each toasted baguette slice with the lemon cashew cream. Use a slotted spoon to top with the macerated strawberries, sprinkle with chopped fresh basil, and finish with freshly ground black pepper. Drizzle a little of the reserved balsamic-strawberry juices over the toasts if desired.
Recipe Notes
To make a non-vegan version, substitute ricotta for the cashew cream and stir in a bit of lemon zest to brighten the flavor.
