Strawberry Ricotta Bruschetta

A bright, sweet-salty starter that dazzles with simple ingredients, this bruschetta is perfect for spring and summer gatherings, featuring creamy ricotta and fresh strawberries on toasted baguette slices.

Print Recipe

Prep Time 15

Cook Time 8

Total Time 23

Servings: 6 servings

Course: Appetizer, Starter

Cuisine: Italian

Calories: 250

Ingredients Method Notes

Ingredients

For the Bruschetta

1 French baguette 1 French baguette, sliced into ½-inch thick rounds Choose a fresh baguette with a crisp crust and tender crumb.
1 tablespoon 1 tablespoon olive oil Brush the baguette slices for toasting.
1 cup 1 cup ricotta cheese (whole milk preferred) Choose fresh, refrigerated ricotta with a wet, slightly grainy texture.
1 cup 1 cup fresh strawberries, chopped Pick firm, fragrant berries with bright red color and no mushy spots.
1 tablespoon 1 tablespoon honey (optional) Add for a sweeter profile.
Salt and black pepper to taste Salt and black pepper, to taste Adjust seasoning to preference.
Fresh basil leaves for garnish Fresh basil leaves, finely sliced Use for garnish before serving.
Balsamic glaze for drizzling Balsamic glaze, to drizzle on top A syrupy balsamic glaze for a glossy finish.

Method

Preparation

Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush each round with olive oil.
Bake for 6–8 minutes until golden and crisp.
In a small bowl, combine ricotta, a pinch of salt, black pepper, and honey until smooth.
Wash, hull, and chop strawberries. Pat berries dry to avoid excess moisture.

Assembly

Spread ricotta on each toasted baguette round and add chopped strawberries on top.
Drizzle with balsamic glaze and garnish with basil before serving.

Notes

To prevent sogginess, dry strawberries thoroughly and assemble just before serving. Store components separately in the fridge. Toasted baguette slices are best kept at room temperature for up to 24 hours.