Strawberry Bruschetta
Difficulty Level: Easy
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Prep Time:20 Minutes
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Cook Time:PT30M10 Minutes
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Yield:4 Servings
Ingredients
- 1 (16 ounces) container strawberries, cleaned and diced
- 2 tablespoons sugar (or more to taste)
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon finely chopped fresh mint leaves
- 1 baguette, sliced
- Extra virgin olive oil
- ¼ cup crème fraiche
- ¼ cup ricotta
- Balsamic glaze for garnish
- 1 (453.59g) container strawberries, cleaned and diced
- 25.56g sugar (or more to taste)
- 4.26g freshly grated lemon zest
- 12.78g finely chopped fresh mint leaves
- 1 baguette, sliced
- Extra virgin olive oil
- 59.15ml crème fraiche
- 59.15ml ricotta
- Balsamic glaze for garnish
Sweet strawberries, creamy ricotta and crisp crostini make for a heavenly bite. The ideal springtime appetizer.
Preparation
STEP 1
In a bowl toss together strawberries, sugar, lemon zest and mint. Leave at room temperature to macerate while you prepare the remaining ingredients.
STEP 2
Preheat oven to 375°F.
STEP 3
Spread sliced baguette onto a sheet pan. Drizzle with olive oil. Bake until golden brown, about 6-8 minutes to make crostini. Remove from oven and allow to cool.
STEP 4
In a small bowl mix ricotta with crème fraiche.
STEP 5
To build bruschetta divide the ricotta crème fraiche mixture onto the crostini. Top each with some of the strawberry salsa and drizzle the tops with balsamic glaze. Serve immediately.
Options
You can also make this recipe using just ricotta or mascarpone cheese. If you want to use just crème fraiche dollop it on top rather than spreading onto the crostini.