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Strawberry and Ricotta Bruschetta

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Serves 4 as an appetizer

  • by from Fine Cooking
    Issue 123

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

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.

nutrition information (per serving):
Calories (kcal): 190; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 4.5; Protein (g): protein g 7; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 19; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 300; Cholesterol (mg): cholesterol mg 25; Fiber (g): fiber g 1;

Photo: Scott Phillips

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

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.

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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