Chocolate Strawberry Bruschetta
If You Can Toast Bread, You Can Make This (And You’ll Probably Want To)
Okay, so hear me out. I first whipped up chocolate strawberry bruschetta when a bunch of my cousins dropped in unannounced—just as I was certain I had nothing impressive to feed them. The only thing in my fridge was one of those huge containers of strawberries (impulse buy, no regrets) and a lonely pack of sourdough slices. And I distinctly remember saying, “if this turns out weird, just eat it anyway.” But then, by some small kitchen miracle, it was gone in about 6 minutes and now everyone acts like it’s my party trick.
If you like desserts that are just as easy as they are show-offy, buckle up. Because this is basically what would happen if fancy bakery treats went to a summer picnic and brought their Nutella-loving friend. Plus, there’s hardly any way to mess it up—unless you forget to toast the bread. Don’t ask me how I know.
Why I Keep Coming Back To This One
- I make this whenever strawberries are actually sweet and not those sad, tasteless winter ones. Highly recommended.
- My family almost fights over the last piece. Yes, even the ones who “don’t like fruit desserts.” (Honestly, I don’t argue. More for me?)
- Honestly, if you’ve ever burned toast, you may understand the pain—but with a little butter and confidence you’re golden…literally.
- It’s fast (unless, like me, you get distracted by stories halfway through and lose track of the toaster.)
What You Need (I Am Not Fussy About Brands)
- 8 1/2-inch-thick slices sourdough bread – Sometimes I use whatever is lingering in the breadbox. Ciabatta or even a baguette does the trick if it’s around!
- 2 Tablespoons unsalted butter, melted – Salted has snuck in a few times at my house. Not a crisis.
- 4 oz. cream cheese, at room temp – Occasionally I use the low-fat version if it’s what I have. Or skip the guilt and use extra.
- 1/3 cup Nutella hazelnut spread – To be totally honest, store brands or that giant chocolate-hazelnut container from Aldi work fine, though my grandma used to insist on “real Nutella.”
- 2 cups diced strawberries – If they’re not perfectly ripe, sprinkle a bit of sugar and let them sit or sneak in a few raspberries. It’s not a crime.
- 1/4 cup chopped walnuts, toasted (See notes below if walnuts aren’t your thing—but I honestly love the tiny bit of crunch!)
Let’s Make This—No Degree Required
- First, heat your oven broiler to high (or a grill pan works if you like a few char marks, which I oddly do on lazy weekends).
- Lay out the sourdough slices on a baking sheet; brush (or do what I do and slop on with the back of a spoon) the melted butter over each slice. Then slide it under the broiler for about 1–2 minutes per side, just until it’s golden and makes your kitchen smell kinda awesome. Keep an eye on it—the difference between (artistically) toasted and incinerated is about 40 seconds. Learned this one the hard way!
- While that’s happening, grab a small bowl and blend your cream cheese with the Nutella. I use a fork, but if you want it super smooth, get out the hand mixer (mine is half-broken but still going strong). This is the part I usually sneak a taste—wouldn’t you?
- Once your bread slices are cool enough to handle, spread a thickish layer of the chocolate-cream cheese business on top. It doesn’t have to look perfect. In fact, the messy ones are usually best.
- Shower each slice with plenty of diced strawberries, letting them tumble wherever. Then, sprinkle toasted walnuts over the top (or more if you tend to ignore serving sizes like I do). This is the part where it actually looks like you planned something.
A Few Notes (Aka, What I’ve Learned)
- Let your cream cheese sit out first. Trying to spread it cold frustrates me, and it sorta tears up the bread.
- Use parchment if you realllly hate scrubbing baking sheets. Or don’t, and just soak the pan later like me.
- Toasting the walnuts actually helps, but if you forget (hello, me last Tuesday), nobody will notice unless they’re fellow nut fans.
Variations—Some Hits and a Miss
- I tossed in a handful of blueberries once—delicious, but they like to roll away if you tilt the plate (watch your shirt!).
- Light drizzle of honey? Yes please. But once I tried balsamic glaze and, honestly, nope. Too weird. Some foodies may like it, but I guess I’m not that fancy.
- Pecans instead of walnuts—nobody at my house complained, so that’s a win.
Equipment (What If You Don’t Have One?)
- Baking sheet or broiler pan—if you don’t, just toast the bread in a skillet, honestly works fine.
- Basting brush—or just use a spoon or even your (clean!) fingers. Who’s judging?
- Small mixing bowl and fork.
Can You Save Leftovers? Sure, But…
If you’ve got leftovers (miracle!), pop them in an airtight container in the fridge. They’ll be okay for about a day—though, honestly, in my house, anything with Nutella vanishes before I can even think about leftovers. The bread does get a bit soft though, which I, oddly, sort of enjoy after dinner.
How I Love to Serve It
This is a hit for brunch, afternoon snacks, or when my friends pop by for “just coffee” and end up staying for dessert. I pile the ingredients out like a bruschetta bar (kids get to “decorate” their own), or sometimes stack everything onto a cake stand for drama. Add a few sprigs of mint—or don’t. No rules.
If I Could Go Back to My First Time…
Don’t rush the toasting or try to skip softening the cream cheese. Both have led to me scowling at wonky slices. Also, be generous with strawberries—skimpy toppings just feel sad. Actually, a little mess is your friend here. Less Instagram-perfect, more “I want to eat this now.”
People Actually Ask Me This
- Can I use regular sandwich bread?—Sure! It’s not quite as hearty, but honestly, in a pinch, it works. Just toast it gently so it doesn’t dry out.
- Could I skip the nuts? Yup, or swap for something else crunchy—granola, seeds, whatever you fancy. (My neighbor swears by pumpkin seeds, which is a new one on me.)
- What if I don’t like cream cheese?—Try mascarpone, or simply spread on the Nutella and call it a day. No wrong answers here.
- Is this messy?—Honestly? Yes. But that’s half the fun. Napkins exist for a reason.
- Does it have to be served right away?—I think it’s best fresh, but it’ll hold in the fridge for a bit if you need to make ahead. Just maybe wait to pile on the berries right before eating so it doesn’t go all soggy.
So, that’s my beloved chocolate strawberry bruschetta. Honestly, if you make it and it goes a bit sideways, just tell people it’s “rustic” and pour another coffee. Worked for me.
Ingredients
- 8 1/2-inch-thick slices sourdough bread
- 2 Tablespoons unsalted butter, melted
- 4 oz. cream cheese, at room temp
- 1/3 cup Nutella hazelnut spread
- 2 cups diced strawberries
- 1/4 cup chopped walnuts, toasted (See Kelly’s Note)
Instructions
-
1First, heat your oven broiler to high (or a grill pan works if you like a few char marks, which I oddly do on lazy weekends).
-
2Lay out the sourdough slices on a baking sheet; brush (or do what I do and slop on with the back of a spoon) the melted butter over each slice. Then slide it under the broiler for about 1–2 minutes per side, just until it’s golden and makes your kitchen smell kinda awesome. Keep an eye on it—the difference between (artistically) toasted and incinerated is about 40 seconds. Learned this one the hard way!
-
3While that’s happening, grab a small bowl and blend your cream cheese with the Nutella. I use a fork, but if you want it super smooth, get out the hand mixer (mine is half-broken but still going strong). This is the part I usually sneak a taste—wouldn’t you?
-
4Once your bread slices are cool enough to handle, spread a thickish layer of the chocolate-cream cheese business on top. It doesn’t have to look perfect. In fact, the messy ones are usually best.
-
5Shower each slice with plenty of diced strawberries, letting them tumble wherever. Then, sprinkle toasted walnuts over the top (or more if you tend to ignore serving sizes like I do). This is the part where it actually looks like you planned something.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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