Strawberry Ricotta Bruschetta (Print)
Toasted baguette topped with ricotta, strawberries, honey, basil and balsamic for a bright, easy Italian starter.
# What You Need:
→ Bread
01 - 8 slices baguette or rustic Italian bread
02 - 2 tbsp olive oil
→ Topping
03 - 1 cup (8.8 oz) ricotta cheese
04 - 2 cups (10.6 oz) fresh strawberries, hulled and sliced
05 - 2 tbsp honey
06 - 1 tbsp fresh basil leaves, thinly sliced
→ Garnish
07 - 2 tbsp balsamic glaze
08 - Freshly ground black pepper, to taste
# How to Make:
01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
02 - Toast the bread in the oven for 5–7 minutes, turning once halfway through, until golden and crisp. Remove from oven and let cool slightly.
03 - In a small bowl, combine ricotta cheese with 1 tablespoon of honey and stir until smooth and creamy.
04 - Spread approximately 2 tablespoons of the ricotta mixture evenly onto each toasted bread slice.
05 - Arrange sliced strawberries evenly over the ricotta-topped bruschetta.
06 - Drizzle with the remaining honey and balsamic glaze. Sprinkle with fresh basil and a touch of black pepper. Serve immediately.
# Expert Advice:
01 -
- The sweet and savory contrast between honey drizzled strawberries and creamy ricotta will ruin you for plain bruschetta forever.
- It looks like something from a restaurant menu but comes together in under 25 minutes with zero cooking skill required.
02 -
- Do not assemble these more than fifteen minutes before serving or the bread will soften and lose the texture that makes them special.
- A pinch of lemon zest stirred into the ricotta is a small addition that completely transforms the flavor.
03 -
- Let the ricotta come to room temperature before spreading so it glides onto the toast without tearing the bread.
- Hull and slice the strawberries ahead of time and let them sit for ten minutes so their natural juices release and mingle with the honey.