A twist on the typical bruschetta made from toasted bread rubbed with garlic and topped with tomatoes and basil. This is toasted bread “rubbed” with butter and topped with ricotta cheese and strawberries. Instead of serving bruschetta as an appetizer, serve it for dessert!
Here’s what happens.
I like taking photos of red fruit in this ceramic container.
Cut up the strawberries and add the sugar to them.
My addition: a few twists of black pepper.
Get some mint.
Chiffonade the mint and add it to the chopped berries.
Here’s the ricotta cheese.
Bread, with butter…
Magically transformed into toast!
Just before putting the bruschetta together, add the balsamic vinegar to the berries.
Begin assembly. Spread some ricotta on the toast.
Here’s the original recipe:
Strawberry and Ricotta Bruschetta
Mint is a subtle but refreshing addition to the honey-laced ricotta and tangy strawberries on this sweet bruschetta.
12 1/2-inch-thick baguette slices
1 Tbsp. unsalted butter
3/4 cup chopped strawberries
1-1/2 Tbsp. white sugar
2 tsp. chopped fresh mint
1/4 tsp. freshly ground black pepper
1-1/2 tsp. balsamic vinegar
3/4 cup whole-milk ricotta
1 Tbsp. honey
Position a rack about 4 inches from the broiler and heat the broiler on high. Put the baguette slices on a baking sheet and brush with unsalted butter. Broil just the buttered side until lightly toasted, about 1 minute.
In a medium bowl, toss the strawberries with the white sugar, black pepper and mint.
In a small bowl, combine the ricotta with the honey. Spread the ricotta mixture on the toasted side of each slice of baguette and top with the strawberry mixture.