Begin by removing the green tops from the strawberries and cutting them in half or quarters to create bite sized pieces.
Tear the buffalo mozzarella into bite sized pieces by hand. Allow any excess moisture to drain from them by letting them sit on a plate or tray lined with absorbent kitchen paper.
Cut the hazelnuts into halves or quarters. Alternatively, crush lightly with the back of a clean frying pan or a pestle and mortar.
Allow the mozzarella and strawberries to come to room temperature and add them to a mixing bowl. Add the picked rucola leaves and the hazelnuts. Season the contents with salt, pepper and extra virgin olive oil.
Place your rustic style bread into a toaster or under the grill of your oven and cook until golden brown.
Drizzle the bread with extra virgin olive oil, salt and freshly ground black pepper and top with the ingredients in your mixing bowl.
Using a peeler, shave the parmigiano over your bruschetta and drizzle generously with aged balsamic vinegar. Enjoy immediately.