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Strawberry Bruschetta with Ricotta and Balsamic Glaze

Crispy toasted bread topped with creamy ricotta, fresh strawberries, and balsamic glaze - a perfect sweet and savory appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Italian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the Bruschetta
  • 1 French baguette or Italian bread loaf sliced into 1/2-inch rounds
  • 2 tbsp olive oil
  • 1 garlic clove halved, optional
  • 1.5 cups fresh ricotta cheese
  • 2 cups fresh strawberries hulled and sliced
  • 0.25 cup fresh basil leaves thinly sliced
  • 0.25 cup balsamic glaze
  • sea salt to taste
  • black pepper freshly ground, to taste
  • honey for drizzling, optional

Equipment

  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Mixing Bowl
  • Sharp knife

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Arrange bread slices in a single layer on prepared baking sheet. Brush both sides lightly with olive oil.
  3. Toast bread in preheated oven for 5-7 minutes, flip and toast another 3-5 minutes until golden brown and crispy.
  4. Remove from oven and optionally rub with halved garlic clove while still warm.
  5. In a small bowl, season ricotta cheese with salt and pepper, stirring gently to combine.
  6. Hull and slice strawberries into thin rounds or small dice. Pat dry with paper towels to remove excess moisture.
  7. Spread a generous layer of seasoned ricotta on each toasted bread slice.
  8. Top each bruschetta with sliced strawberries, arranging in an attractive pattern.
  9. Drizzle balsamic glaze over strawberries using a zigzag pattern.
  10. Garnish with fresh basil ribbons and optional honey drizzle.
  11. Add sea salt and freshly cracked black pepper if desired.
  12. Arrange on serving platter and serve immediately while bread is still slightly warm and crispy.

Notes

Best served immediately after assembly. Toast bread up to 24 hours ahead and store in airtight container. Prepare ricotta mixture up to 2 days in advance and refrigerate. Slice strawberries no more than 2-3 hours before serving.