Description
A delightful recipe for Whipped Ricotta & Strawberry Bruschetta, perfect for a light appetizer or snack.
Ingredients
Scale
- 1 baguette or rustic loaf, sliced into ½-inch pieces
- 2 tbsp olive oil (for brushing)
- 1 cup (250 g) ricotta cheese (whole milk for creaminess)
- 2 tbsp heavy cream (optional, for extra smooth texture)
- 1 tbsp honey
- Pinch of salt
- 1 ½ cups fresh strawberries, hulled and chopped
- 1 tbsp fresh mint, finely chopped (plus extra leaves for garnish)
- 1 tbsp balsamic glaze (or reduction)
- 1–2 tsp sugar (optional, if strawberries aren’t very sweet)
Instructions
- Preheat oven to 375°F (190°C).
- Arrange bread slices on a baking sheet and brush lightly with olive oil.
- Toast for 8–10 minutes, flipping halfway, until golden and crisp.
- In a food processor or with a hand mixer, blend ricotta, cream, honey, and salt until light and creamy.
- Chill until ready to use.
- Spread a generous layer of whipped ricotta on each toasted bread slice.
- Top with chopped strawberries.
- Drizzle lightly with balsamic glaze.
- Sprinkle with chopped mint and garnish with fresh mint leaves.
Notes
- For a sweeter bruschetta, add sugar to the strawberries if they are not very sweet.
- Use whole milk ricotta for a creamier texture.
- Can be served as an appetizer or a light snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg