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Strawberry and Ricotta Bruschetta

Scott Phillips

Servings: 4 as an appetizer

Mint is a subtle but refreshing addition to the honey-laced ricotta and tangy strawberries on this sweet bruschetta.


  • 12 1/2-inch-thick baguette slices
  • 1 Tbs. extra-virgin olive oil
  • 3/4 cup chopped strawberries
  • 2 tsp. chopped fresh mint
  • 1-1/2 tsp. balsamic vinegar
  • 3/4 cup whole-milk ricotta
  • 1 Tbs. honey
  • Fine sea salt

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 25
  • Sodium (mg): 300
  • Carbohydrates (g): 19
  • Fiber (g): 1
  • Protein (g): 7


  • Position a rack about 4 inches from the broiler and heat the broiler on high. Put the baguette slices on a baking sheet and brush with 1 Tbs. extra-virgin olive oil. Broil just the oiled side until lightly toasted, about 1 minute.
  • In a medium bowl, toss the strawberries with the vinegar and mint.
  • In a small bowl, combine the ricotta with the honey and 1/4 tsp. salt. Spread the ricotta mixture on the toasted side of each slice of baguette and top with the strawberry mixture.


Rate or Review


  • user-575032 | 05/23/2014

    Beautiful presentation. But lacked something in flavor. Will not make this again.

  • winstonk | 06/30/2013

    I liked it and it was on the sweet side but didn't have whole-milk ricotta so I used flavored Dannon yogurt which was on hand. I may try again but this seems more of a novelty.

  • szatlanta | 06/23/2013

    The presentation is beautiful, but it is pretty sweet. I'm not sure if it needs a balsamic drizzle over the top, or something else to help cut the sweetness

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