Description

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

Ingredients

Units Scale

For the balsamic strawberries:

16 oz strawberries, sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar

For the Ricotta:

1 cup ricotta cheese
2 tablespoons chopped basil
1 tablespoon honey
Pinch salt and pepper

For the bruschetta:

1 baguette, sliced
Olive oil
Balsamic glaze

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Instructions

Preheat the oven to 450 degrees.
In a bowl, combine the strawberries, balsamic vinegar, and sugar. Stir and set aside to marinate.
Arrange bread on a sheet tray, drizzle both sides generously with olive oil and bake until golden brown, about 4-5 minutes per side.
In a medium bowl, stir together the ricotta, honey, basil, salt and pepper.
To serve, spread the toasts with a generous layer of ricotta, top with strawberries, drizzle with balsamic glaze and garnish with more fresh basil, if desired.

Notes

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.

Vegan: Use vegan ricotta and maple syrup in place of the honey.

Gluten free: Use gluten free bread.

Nutrition

Serving Size: 1/6th recipe - about 2 small appetizer sized pieces or 1 larger toast. Using Kite Hill vegan ricotta.
Calories: 313
Sugar: 16g
Sodium: 499mg
Fat: 5g
Saturated Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 10g
Cholesterol: 0mg