Strawberry Bruschetta
Strawberry Bruschetta is the perfect summer appetizer that’s quick, simple, and packed with fresh flavors! With juicy strawberries, creamy ricotta, and a hint of basil, it’s an easy way to make the most of strawberry season. Whether for dinner parties or last-minute gatherings, this recipe brings a fresh twist to classic bruschetta, making it one of your new favorite finger foods!
Servings: 8 servings
Ingredients
- 1 French baguette sliced into 16-20 slices about 1/2-inch thick
- 1-2 Tablespoons olive oil
- 3 cups diced strawberries
- 1 bunch fresh basil leaves thinly sliced in a chiffonade, divided
- 1 teaspoon coarse kosher salt divided
- 2 Tablespoons balsamic vinegar
- ½ to 1 teaspoon granulated sugar (optional)
- 1 cup whole milk ricotta cheese
- Balsamic glaze for drizzling
Instructions
- Preheat oven to 400°F.
- Brush the tops of the baguette slices with the olive oil using a pastry brush. Bake for 10 minutes until lightly golden brown on top. Remove from oven and set aside to cool.
- Combine strawberries, about ¾ of the sliced basil, ½ teaspoon of the kosher salt, the balsamic vinegar, and sugar, if using, in a large bowl. Toss to combine and let sit for at least 10 minutes. Taste and adjust seasoning by adding more salt, vinegar, or sugar.
- In another bowl, stir together the ricotta cheese and the remaining ½ teaspoon of salt. For a lighter, creamier approach, you can blend the ricotta and salt in a food processor for 20-30 seconds, if desired.
- Dollop a spoonful of the ricotta on each of the toasted baguette slices, spreading it slightly toward the edges a bit. Add a generous spoonful of the strawberry bruschetta on top of the ricotta, then sprinkle with the reserved basil and drizzle with balsamic glaze.
Notes
- Homemade Balsamic Glaze: You can either purchase this or make it at home by bringing 1 cup balsamic vinegar to a boil in a small pot over medium heat, then reducing the heat to low and letting it simmer for about 20 minutes, stirring every so often until thickened and reduced by half. Store in the fridge for up to 3 months. You can reheat in the microwave for a few seconds until pourable in order to drizzle it over whatever you like!
- Substitutions: Goat cheese or burrata are great substitutes for the ricotta in this recipe.
Storage & Make Ahead
- Store: Keep the strawberry topping and ricotta cheese in separate airtight containers in the fridge for up to 2 days. The baguette slices are best eaten fresh but can be stored at room temperature for one day.
- Freeze: Freezing the strawberry mixture is not recommended, but you can freeze the toasted baguette slices. Store them in a freezer-safe bag for up to a month. Re-crisp them in the oven before using.
- Reheat: To reheat frozen baguette slices, place them in the oven at 350°F for about 5 minutes until warm and crispy. Avoid microwaving, as it can make the bread chewy.
- Make Ahead: Prepare the strawberry topping and ricotta cheese a day in advance and refrigerate separately. Toast the bread and assemble right before serving for the best results.
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
