Have you ever played the Post-it game? Everyone gets a Post-it on their forehead with the name of a famous person or character, and players take turns asking yes-or-no questions to guess who they are. The first person to figure it out wins. I once watched someone nail it in three questions: “Am I an animal?” “Yes.” “Am I a pig?” “Yes.” “Am I Miss Piggy?”
I, however, am notoriously bad at that game. The moment the Post-it goes on my forehead, my brain blanks and I can’t recall a single celebrity, politician, or TV character.
One summer that streak of forgetfulness reached peak embarrassment when I got Strawberry Shortcake—the rag doll with the puffy pink hat. As a child of the ’80s, I owned that doll and longed for Strawberry Shortcake–themed rooms, so you’d think it would be obvious. I couldn’t get it. People drifted away to refill drinks and chat by the pool while I wailed, “I just don’t know who I am!” and forfeited.
It still surprises me that I blanked on Strawberry Shortcake. Not just because the doll was a big part of my childhood, but because strawberry shortcake—the dessert—is one of my favorite summer treats. I make it several times each season.
This year I wanted to switch things up. After a friend mentioned a strawberry bruschetta, I wondered: what about strawberries and cream bruschetta?
This recipe is simple and fresh, and I promise you’ll want to make it again. Ripe strawberries are chopped and tossed with dark brown sugar and balsamic vinegar to macerate and release their juices. While the fruit rests, toast sliced baguette and spread each piece with a make-ahead lemon cashew cream. Top the toasts with the macerated strawberries, scatter fresh basil over them, and finish with a crack of black pepper and a drizzle of the balsamic juices.
Pour a glass of lemonade and dig in—this is an effortless appetizer that’s bright, summery, and elegant enough for guests.
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
-
Make the cashew cream: place the cashews in a bowl and cover with water. Let them soak at room temperature overnight. Drain the cashews and add them to a blender with 1/2 cup fresh water, lemon zest, lemon juice, and olive oil. Blend until completely smooth and creamy. Transfer to a bowl and chill. The cream can be made up to three days ahead.
-
Prepare the strawberries: combine the chopped strawberries, brown sugar, and balsamic vinegar in a bowl. Toss to coat and let the mixture macerate for at least 30 minutes to draw out the juices. Slice the baguette on the diagonal and toast the slices until golden.
-
Assemble: spread each toasted baguette slice with lemon cashew cream. Using a slotted spoon, top with the macerated strawberries and a little of their juices. Sprinkle with chopped basil, season with freshly ground black pepper, and drizzle any remaining balsamic juices over the toasts. Serve immediately.
Recipe Notes
To make a non-vegan version, substitute ricotta for the cashew cream and stir in a bit of lemon zest for brightness.
