Strawberry Bruschetta with Ricotta and Balsamic Glaze Recipe

Introduction

Strawberry bruschetta is a fresh and flavorful appetizer that combines sweet, juicy strawberries with creamy ricotta and fragrant basil. This easy-to-make dish is perfect for summer gatherings or as a light snack that impresses with its bright colors and delightful taste.

Ingredients

• 1 pint strawberries, hulled and diced
• 3 tablespoons fresh basil, julienned, plus more for garnish
• 1 tablespoon extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 baguette, divided into 24 slices (½ inch thick)
• 2 tablespoons olive oil or avocado oil
• Kosher salt, to taste
• 1 cup ricotta cheese
• 2 tablespoons honey
• Balsamic glaze, to taste (optional)

Instructions

1. Step 1: In a bowl, combine the diced strawberries, julienned basil, extra virgin olive oil, and balsamic vinegar. Set the mixture aside to marinate while you prepare the crostini.
2. Step 2: Preheat your oven to 375°F (190°C). Slice the baguette into 24 half-inch thick slices and arrange them evenly on a baking sheet. Brush both sides of each slice with olive oil, then sprinkle with kosher salt.
3. Step 3: Bake the baguette slices in the oven for 10-12 minutes, flipping them halfway through, until they are golden brown and crispy. Remove from the oven and let cool. If preparing ahead, store cooled crostini in a sealed container for up to one day.
4. Step 4: In a mixing bowl, whisk together the ricotta cheese and honey until smooth and creamy.
5. Step 5: To assemble, spread about 2 teaspoons of the ricotta mixture on each crostini. Top with a heaping tablespoon of the marinated strawberry mixture. Garnish with additional fresh basil and a drizzle of balsamic glaze, if using. Serve immediately for best flavor and texture.

Tips & Variations

• For a tangier twist, add a little lemon zest to the strawberry mixture before marinating.
• Substitute ricotta with mascarpone for a richer, creamier topping.
• Use gluten-free baguette slices to make this recipe suitable for gluten intolerance.
• For extra crunch, sprinkle toasted pine nuts or slivered almonds on top before serving.

Storage

Store any leftover crostini and toppings separately in airtight containers. The crostini will keep for up to 1 day at room temperature or 2 days refrigerated. Keep the strawberry mixture refrigerated and use within 2 days for best freshness. Assemble right before serving to prevent the bread from becoming soggy. Leftover assembled bruschetta is best enjoyed immediately and not recommended for storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the strawberry mixture ahead of time?

Yes, you can make the strawberry mixture up to 2 days in advance and store it in the refrigerator. This allows the flavors to marinate and develop nicely.

What can I use as a substitute for balsamic glaze?

If you don’t have balsamic glaze, you can drizzle a small amount of balsamic vinegar or reduce balsamic vinegar over low heat until it thickens slightly to create a homemade glaze.

Strawberry Bruschetta with Ricotta and Balsamic Glaze Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

Delight in this refreshing Strawberry Bruschetta, a perfect blend of sweet, tangy, and savory flavors atop perfectly toasted baguette slices. Juicy marinated strawberries combined with fresh basil, creamy honey-whisked ricotta, and a hint of balsamic create an elegant appetizer or light snack that’s easy to prepare and irresistibly delicious.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 servings (one crostini per serving) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Topping

• 1 pint strawberries, hulled and diced
• 3 tablespoons fresh basil, julienned, plus more for garnish
• 1 tablespoon extra virgin olive oil
• 2 teaspoons balsamic vinegar

Crostini

• 1 baguette, divided into 24 slices about ½-inch thick each
• 2 tablespoons olive oil or avocado oil
• Kosher salt, to taste

Ricotta Mixture

• 1 cup ricotta cheese
• 2 tablespoons honey

Optional Garnish

• Balsamic glaze, to taste

Instructions

1. Marinate the Strawberries: In a bowl, combine the diced strawberries, julienned basil, extra virgin olive oil, and balsamic vinegar. Mix gently to coat the fruit and herbs evenly. Set this mixture aside to marinate, allowing the flavors to meld.
2. Prepare the Oven and Baguette Slices: Preheat your oven to 375°F (190°C). Slice the baguette into 24 slices, each approximately ½ inch thick. Arrange the slices in a single layer on a baking sheet.
3. Brush and Season the Crostini: Lightly brush both sides of each baguette slice with olive oil or avocado oil. Sprinkle the tops with kosher salt to taste, ensuring a well-seasoned base for your bruschetta.
4. Bake the Crostini: Place the baking sheet in the preheated oven and bake the slices until they turn golden brown and crisp, around 10 to 12 minutes. Flip the bread slices halfway through baking to ensure even toasting on both sides. Once done, remove from the oven and let them cool slightly. You can store cooled crostini in an airtight container for up to 1 day if preparing in advance.
5. Make the Ricotta Mixture: In a bowl, combine the ricotta cheese and honey. Whisk vigorously until the mixture becomes very smooth and creamy, ready to spread on the crostini.
6. Assemble the Bruschetta: Spread about 2 teaspoons of the honey-ricotta mixture evenly over each toasted baguette slice. Top each slice with a heaping tablespoon of the marinated strawberries. Garnish with additional fresh basil leaves and drizzle balsamic glaze over the top if desired for an extra touch of sweetness and presentation.
7. Serve Immediately: Serve the Strawberry Bruschetta immediately to enjoy the contrast of textures and fresh, vibrant flavors at their best.

Notes

• For best results, use fresh, ripe strawberries for natural sweetness and juiciness.
• You can substitute fresh basil with mint leaves for a different herbal twist.
• Balsamic glaze is optional but adds beautiful sweet acidity and an elegant finish.
• Make crostini up to one day in advance and store in an airtight container to maintain crispness.
• To make this recipe vegan, substitute ricotta with a plant-based cheese and honey with maple syrup.
• Adjust the amount of honey in the ricotta mixture according to your sweetness preference.

Keywords: strawberry bruschetta, easy appetizer, ricotta cheese, fresh basil, balsamic glaze, summer appetizer, toasted baguette