This easy strawberry bruschetta recipe is the perfect Summer appetizer, and the ultimate way to celebrate strawberry season!
Made with simple ingredients like ricotta, basil, and fresh strawberries, it's a stunning (yet incredibly simple) addition to any party spread.
As someone who lives in the coastal North East, I have to say that there is a special connection to strawberries here. I'm of the opinion that ours are the best in the world, and we take great pride in our small, deeply colored, and juicy strawberries.
The wonderful thing about strawberries is how versatile they are. Of course they shine in classic dishes like strawberry rhubarb crisp (or pie) and strawberry shortcake, but I've tried them in the most unexpected of ways and it always turns out.
This take on the classic bruschetta is no different. Traditionally a strictly savory dish, this version leans more into sweet and savory, which plays up all of the natural goodness of fresh berries. In fact, I have to say that it's now one of my favorite finger foods!
My recipe for strawberry basil bruschetta features bright, creamy ricotta, a homemade balsamic reduction, and fresh, in season berries. What's not to love?
You Will Need:
- Baguette: Bruschetta is traditionally served on thick, grilled pieces of bread. I recommend slicing a baguette into ½" thick rounds and lightly toasting them in the oven (since most of us don't have a grill ready to go at all times).
- Strawberries: You will need about 2 cups of fresh strawberries. I recommend local and in season whenever possible.
- Ricotta: This is a mild and soft Italian cheese. Often used in lasagna and other pasta dishes, its creamy texture actually pairs super well with both crostini and bruschetta.
- Balsamic reduction: Instructions are given to make a homemade version with balsamic vinegar and honey, but you could use a store-bought balsamic glaze (like Nonna Pia's) if preferred.
- Olive oil: This is for brushing on the toasted bread slices; I recommend a good quality extra-virgin olive oil, but any type will do.
- Basil: You'll also need some fresh basil for topping the strawberry bruschetta. It perfectly compliments the berries and balsamic, tying everything together.
- Salt and pepper: For seasoning the ricotta topping. I also like to add a little sprinkle of salt to the toasted baguette slices.
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Strawberry Bruschetta
Making the Crostini
While not technically crostini, traditional bruschetta starts with grilled bread (or in this case, toasted). Unlike crostini, bread for bruschetta is sliced thickly. It's very easy to make and requires just a quick 10-12 minutes in the oven.
- Slice the baguette into ½" thick pieces with a serrated knife.
- Place the baguette slices on a parchment-lined baking sheet and brush with olive oil. Season with flaky sea salt (if desired).
- Bake at 375ºF (190ºC) for 10-12 minutes, or until the edges are golden brown.
Preparing the Components
- Prepare the ricotta topping. Add the ricotta, 1 tablespoon of honey, ½ teaspoon salt, and ¼ teaspoon of black pepper to a medium bowl. Stir to combine.
- Prepare the balsamic reduction. Add the balsamic vinegar and honey to a small saucepan. Bring to a boil, then reduce to medium-low heat and simmer for 10-13 minutes, or until it coats the back of a spoon.
- Remove from the heat and chill until ready to serve.
- Remove the toasted bread slices from the oven and allow to cool for about 5 minutes.
- Hull the strawberries (or remove the green part) and slice them into small pieces (about ¼"). Set aside and finely chop the fresh basil.
Assembling and Serving
- Spread the toasted baguette slices with the ricotta mixture.
- Add some chopped strawberries in a single layer (press them in gently with your palm), and garnish with fresh basil.
- Add a drizzle of balsamic glaze and serve immediately.
Storing Leftovers
Strawberry bruschetta does not keep well once assembled. For the best results, only prepare as much as you can serve in a single sitting; keep the components in the fridge, and assemble them when you would like to enjoy them again.
Can I Make Them Ahead of Time?
If you have an upcoming party or event, you may be wondering what you can do to prepare in advance. While I wouldn't recommend preparing them from start to finish, you can prepare the individual elements ahead of time and assemble close to the desired serving time.
- Pre-cut the strawberries and store them in an airtight container in the fridge.
- Prepare the ricotta spread.
- Make and cool the balsamic glaze.
- While I wouldn't recommend preparing the baguette slices ahead of time, it can be done if needed. Just re-crisp them in a 300ºF (149ºC) oven for 5 minutes before serving.
Variations
- Raspberry bruschetta - Substitute the strawberries for raspberries, garnish with mint (instead of basil), and drizzle with white chocolate sauce.
- Blueberry lemon bruschetta - Substitute the strawberries for blueberries, and garnish with honey, cinnamon, and lemon zest.
- Blackberry bruschetta - Substitute the strawberries for blackberries, and garnish with honey and fresh mint.
- Traditional bruschetta with ricotta - Prepare the traditional tomato bruschetta topping, but layer it on after the ricotta spread.
- Lemon ricotta bruschetta - Add some lemon zest to the ricotta filling. Serve with fresh mint garnish and a drizzle of honey.
Substitutions
Without ricotta: You can swap the ricotta cheese for another soft cheese such as goat cheese, quark, mascarpone, or whipped cream cheese.
Gluten free: Swap the traditional baguette for a gluten-free baguette (Schar makes one that tastes great).
Vegan: Swap the ricotta for your favorite dairy-free cream cheese, and use maple syrup instead of honey.
Expert Tips
- Day old bread is best. While fresh bread is best for eating with butter, leftover bread actually makes for the best bruschetta. Since it is nice and crusty, it crisps up easily. Fresh bread works just fine, but if you want to pick up your baguette from the discount basket - go ahead. It will be all the better for it.
- Eat in season. While you can make this simple recipe any time of year, the best results will come from the late Spring and Summer months, when strawberries are in season. Seek out local berries that are small and ripe with a bright red color throughout.
- Salty and sweet. A combination of sweet and slightly salty ingredients are included; don't be afraid to season your bread and ricotta with salt - it will only enhance the flavor.
Recipe FAQs
For the most part, the terms balsamic glaze and balsamic reduction can be used interchangeably. In context, balsamic glaze contains an added sweetener (like honey, maple syrup, or sugar), while a classic balsamic reduction can be made with or without added sugars.
Yes, you can! Just omit the ingredients needed to make the reduction, and drizzle on store-bought glaze instead.
More Elegant Appetizers to Try:
If you loved this recipe for Strawberry Bruschetta with Ricotta and Balsamic Glaze, let me know by leaving a 5-star review in the recipe card, OR tag me on Instagram @maritimecountrykitchen!
Strawberry Bruschetta with Ricotta and Balsamic
Equipment
- Small saucepan heavy-bottomed
Ingredients
- 1 large baguette sliced into ½-inch thick rounds
- ¼ cup olive oil
- ½ cup balsamic vinegar
- 2 tablespoons honey divided
- 1 cup ricotta cheese
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 2 cups fresh strawberries hulled and diced
- ¼ cup fresh basil leaves thinly sliced
Instructions
- Preheat the oven to 375ºF (190ºC). Place the baguette slices on a parchment-lined baking sheet.
- Add the olive oil to a small bowl and use a pastry brush to lightly brush the baguette slices with oil. Season with flaky salt (to your taste).
- Place the baking sheet in the oven and bake for 10-12 minutes, or until lightly brown.
- Remove the toasted bread from the oven and let it cool. Meanwhile, prepare the other components.
- Make the balsamic reduction. Add the balsamic vinegar and honey (or sugar) to a small saucepan and bring it to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10-13 minutes, stirring occasionally. The amount should reduce to roughly ¼ cup and be thick enough to coat the back of a spoon. Allow to cool before serving; the glaze will thicken as it cools.
- Add the ricotta, 1 tablespoon of honey, salt, and pepper to a medium-sized bowl and mix until well combined.
- Assemble. Spread a layer of the ricotta mixture on each slice.
- Top the ricotta with a layer of diced strawberries.
- Sprinkle with thinly sliced basil leaves, then drizzle each piece with the balsamic reduction.
- Serve immediately.
Notes
Ricotta substitutions
- With cream cheese: Swap the ricotta for softened and whipped cream cheese.
- With goat cheese: Substitute the ricotta for a good quality goat cheese.
- With mascarpone: Use mascarpone cheese instead of ricotta.
Variations
- You can substitute the strawberries for any type of berry, or a fruit of your choice.
- You may want to switch up the herbs and sauce (honey vs. balsamic glaze, etc) based on the flavor profile of what you select.
Nutrition
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Joan Costello
I already have balsamic glaze and want to use that. My question is How much balsamic glaze?
Dolly (Maritime Country Kitchen)
Just drizzle it according to your preference. I do a thin stream in a zig-zag pattern over a platter full of them at once.