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Strawberry-Ricotta Bruschetta Recipe

Strawberry-ricotta Bruschetta

This Strawberry-Ricotta Bruschetta is a fresh, vibrant snack or appetizer where creamy ricotta cheese meets juicy strawberries on top of crusty baguette slices. A drizzle of honey and a sprinkle of fresh basil finish this dish, making it perfect for a summer gathering or a light, elegant bite.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 persons
Course: Appetizer
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small baguette About 200g.
  • 200 g fresh ricotta cheese About 1 cup.
  • 250 g fresh strawberries About 2 cups, hulled and sliced.
  • 2 tablespoons honey
  • 2 tablespoons fresh basil leaves Chopped.
  • 1 tablespoon olive oil
  • 1 pinch sea salt
  • to taste freshly ground black pepper

Equipment

  • 1 bread knife
  • 1 baking sheet
  • 1 mixing bowl
  • 1 spoon
  • 1 small knife or offset spatula

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. Slice the baguette into 12 slices, each about 1 cm thick.
  3. Arrange the bread slices on a baking sheet. Brush lightly with olive oil.
  4. Toast the slices in the oven for 5 minutes, or until just golden and crisp.
  5. In a mixing bowl, gently toss the sliced strawberries with 1 tablespoon honey and a pinch of sea salt. Set aside for a minute to macerate.
  6. Spread about 1.5 tablespoons of ricotta cheese on each toasted baguette slice using a spoon or spatula.
  7. Top each slice with a generous spoonful of the honeyed strawberries.
  8. Drizzle the remaining 1 tablespoon honey evenly over all the bruschetta.
  9. Sprinkle chopped fresh basil, add a crack of black pepper, and serve immediately.

Notes

For a richer flavor, you can use whipped ricotta or add a touch of lemon zest to the cheese.
Balsamic glaze is a nice optional drizzle.
These are best served right after assembly to keep the bread crisp.