Strawberry Bruschetta with Ricotta and Basil

Strawberry Bruschetta - balsamic marinated berries are served atop creamy ricotta and drizzled with balsamic glaze. Vegan adaptable!

It is a really beautiful thing that happens when strawberries meet ricotta cheese, balsamic, and good toasty bread. It is sweet, savory, crunchy and fresh. Aka, spring food at its finest.

Reasons to love this recipe:

• It's a restaurant worthy recipe that can be made in 25 minutes!
• Make a large toast and pair it with a salad for lunch or make smaller bruschetta to serve as appetizers.
• Easily vegan and gluten free adaptable.

Ingredients and Substitutions:

• Balsamic Strawberries - you'll need fresh strawberries, balsamic vinegar, and a touch of sugar. You can find an entire post on this recipe, and the many ways to use them, here.
• Ricotta - regular or vegan. Store bought or homemade.
• Honey - or maple syrup for vegans.
• Basil - to stir into the ricotta and for garnishing the toasts. You could also use mint.
• Balsamic glaze - I go with store-bought for ease, but you can also make it at home.

How to make Strawberry Bruschetta:

Marinate the strawberries: Combine the strawberries, balsamic vinegar, and sugar in a bowl. Set aside for 20 minutes to marinate.

Make the ricotta: Stir together the ricotta, honey and basil. Place in the fridge until you're ready to use.

Toast the bread: Drizzle slices of bread generously with olive oil. Toast in a cast iron skillet or in the oven until golden brown. Use more olive oil than you think you need because it creates crisp toast, not hard crunchy toast.

Assemble and garnish: Spread a thick layer of ricotta onto the toasted bread. Top with berries, balsamic glaze and fresh basil. Serve immediately.

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Storage?

It is best to store all the components of this bruschetta separately.

Keep the grilled bread in a zip-top bag at room temperature. Store the ricotta and strawberries in separate containers in the fridge.

Leftovers will keep for 2-3 days.

What to serve with bruschetta:

• Bring it to a summer BBQ as an appetizer.
• Enjoy it for lunch with a summery salad.
• As an appetizer to Vegan Primavera pasta with lots of fresh seasonal veggies.
• Serve it with this tomato bruschetta for a fun bruschetta-based meal!

Can this bruschetta be vegan and gluten free?

This strawberry bruschetta can absolutely be made vegan and gluten free! For a vegan version, use this Almond Ricotta recipe or store bought vegan ricotta. And substitute maple syrup for the honey in the ricotta spread.

For a gluten free version, make this Gluten Free Artisan Bread or store bought gluten free bread.

More spring recipes to make ASAP!

• How to Make a Smoothie Bowl
• Vibrant Thai Peanut Lettuce Wraps
• Carrot Orange Lime Blender Juice
• Mediterranean Chickpea Burgers
• Refreshing Apple Cider Vinegar Drinks