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Strawberry Bruschetta with Ricotta and Balsamic

This easy strawberry bruschetta recipe is the perfect Summer appetizer, and is made with simple ingredients like ricotta and fresh basil.
5 from 1 vote
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Course: Appetizer
Cuisine: American, Canadian, Italian, New England
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 30 pieces
Calories: 63kcal
Author: Dolly (Maritime Country Kitchen)

Equipment

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).
    A baking sheet with baguette slices on it, brushed with oil.
  • Place the baking sheet in the oven and bake for 10-12 minutes, or until lightly brown.
    Toasted baguette slices on a baking sheet.
  • 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.
    A small saucepan filled with balsamic vinegar, with a small bowl of honey next to it.
  • Add the ricotta, 1 tablespoon of honey, salt, and pepper to a medium-sized bowl and mix until well combined.
    A bowl filled with ricotta, surrounded by smaller bowls containing honey, salt, and pepper.
  • Assemble. Spread a layer of the ricotta mixture on each slice.
    Baguette slices topped with a ricotta mixture.
  • Top the ricotta with a layer of diced strawberries.
    Crostini topped with ricotta, fresh strawberries, and basil.
  • Sprinkle with thinly sliced basil leaves, then drizzle each piece with the balsamic reduction.
    Drizzling a strawberry ricotta crostini with balsamic glaze from a spoon.
  • Serve immediately.
    Baguette slices topped with ricotta, strawberries, basil, and balsamic glaze.

Notes

Storage: Once assembled, strawberry bruschetta is best if eaten immediately. They do not store well, as the ricotta seeps into the bread, making it a bit soggy. If you anticipate leftovers, I recommend only assembling half, then leave the ingredients refrigerated for later. Alternatively, you could prepare a half batch. 

 

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. 
 
Re-crisping toasted baguette slices: Add to a baking sheet and warm in a 300ºF (149ºC) oven for 5 minutes, or until warmed and lightly crisp. 

Nutrition

Calories: 63kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 98mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 0.4mg