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Strawberry Ricotta Bruschetta with Balsamic Glaze

Four pieces of delicious strawberry ricotta bruschetta topped with fresh strawberries and balsamic glaze on a white plate.
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Create a light, elegant starter for your next brunch with this modern twist on classic flavors, balancing sweet macerated berries with creamy ricotta.

Ingredients

Scale
  • 1 baguette, sliced into 1/2-inch thick pieces
  • 2 tablespoons olive oil
  • 1 pint fresh strawberries, hulled and sliced
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole milk ricotta cheese
  • 1/4 teaspoon salt
  • 2 tablespoons honey
  • 2 tablespoons balsamic glaze
  • Fresh mint leaves, for garnish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Brush both sides of the baguette slices lightly with olive oil.
  2. Bake the bread for 8 to 10 minutes, flipping halfway through, until lightly golden and crisp. Set aside to cool.
  3. In a medium bowl, gently combine the sliced strawberries, granulated sugar, and vanilla extract. Let the strawberries macerate at room temperature for at least 15 minutes. This creates a sweet, juicy syrup.
  4. In a separate small bowl, mix the ricotta cheese with the salt until smooth.
  5. To assemble your spring bruschetta with honey, spread a generous layer of the seasoned ricotta onto each cooled toasted bread slice.
  6. Spoon the macerated strawberries over the ricotta layer.
  7. Drizzle each piece with a little honey and a small amount of balsamic glaze.
  8. Garnish with a few fresh mint leaves before serving this strawberry balsamic appetizer.

Notes

  • For the best texture, assemble the bruschetta just before serving so the bread does not become soggy.
  • If you do not have balsamic glaze, you can reduce balsamic vinegar in a small saucepan until it thickens slightly.
  • Use high-quality, whole milk ricotta for the creamiest result in your ricotta toast toppings.

Nutrition

Find it online: https://blissbatter.com/strawberry-ricotta-bruschetta/