Strawberry Balsamic Bruschetta

Strawberry Balsamic Bruschetta

Beautiful strawberry bruschetta made with juicy, balsamic-marinated strawberries, fresh basil, and creamy ricotta all on top of toasted crostini. This delicious, easy strawberry bruschetta recipe is the perfect way to use up summer produce for a wonderful appetizer that takes just 20 minutes to make!

Course Appetizer, Nut Free, Snack, Vegetarian

Cuisine American

Keyword strawberry balsamic bruschetta, strawberry bruschetta

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 235cal

Author Monique Volz of AmbitiousKitchen.com

Ingredients

8-10 (½-inch) slices of french baguette
1 tablespoon extra virgin olive oil
1 ½ cups diced strawberries
5 fresh basil leaves, thinly julienned, plus more for garnishing
½ teaspoon kosher salt, divided
1 tablespoon balsamic vinegar
Pinch of sugar (optional)
½ cup whole milk or part skim ricotta cheese
Balsamic glaze, for drizzling (optional)*

Instructions

Preheat the oven to 400 degrees F.
Stir together the diced strawberries, julienned basil, 1/4 teaspoon salt, and balsamic vinegar. Taste and add a pinch of sugar if you'd like a sweeter bruschetta! Let sit for at least 10 minutes.
Add the baguette slices to a baking sheet and brush the top of each slice with olive oil. Bake for 10 minutes or until lightly golden brown.
White the baguette slices bake, mix together the ricotta and remaining 1/4 teaspoon salt. Dollop ricotta onto each crostini, spreading ever so slightly towards the edges, then top with the strawberry mixture, more basil, and balsamic glaze if desired. Makes 8-10 crostini. Feel free to double the recipe if you are serving a crowd. Enjoy!

Notes

*You can make your own balsamic glaze right at home! Add 1 cup balsamic vinegar to a small pot and place over medium heat. Bring to a slight boil, then reduce heat to low and simmer, stirring every few minutes until it thickens, reduces in half, and coats the back of a spoon, about 20 minutes. Immediately drizzle over the assembled bruschetta. If it thickens, simply reheat until it has thinned and can be easily drizzled. Store in an airtight container in the fridge for up to 3 months.

Nutrition