Preheat your oven to 400°F. Slice your baguette on a slight diagonal into 12 pieces about 1/2-inch thick. Arrange them on a baking sheet in a single layer without overlapping so they get crispy all over.

Brush both sides of each slice with extra-virgin olive oil using a pastry brush or the back of a spoon. You'll use roughly 2 tablespoons total, but don't be stingy — this is what gets them golden and crispy.

Bake for 8-10 minutes until the edges turn golden brown and the centers get crispy when you press them. Mine always stick a little to the pan and that's completely fine. Remove and let cool for 2 minutes on the baking sheet.

While the bread toasts, prepare your strawberry mixture. Hull your 1 cup of strawberries and halve them into bite-sized pieces. Place in a small bowl with the lemon juice, honey, salt, and freshly ground black pepper.

Stir the strawberry mixture gently and let it sit for 2 minutes so the flavors blend. The honey dissolves slightly and creates a light glaze — don't panic if it looks watery at first because it thickens up as it sits.

Chop your fresh basil right before assembling because it bruises easily and turns dark if you chop it too early. Fold most of the basil into the strawberry mixture, saving a little for garnish on top of each finished bruschetta.

Top each toasted bread slice with a spoonful of strawberry basil mixture, then sprinkle with crumbled feta and chopped pistachios. The contrast between the crispy toast, juicy strawberries, creamy cheese, and crunchy nuts is what makes strawberry basil bruschetta so addictive.