Servings: 4 as an appetizer
Mint is a subtle but refreshing addition to the honey-laced ricotta and tangy strawberries on this sweet bruschetta.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I made this recipe but decided it needed a twist. So the next time I put vanilla paste in the ricotta cheese and instead of balsamic vinegar I used VANILLA vinegar and nixed the mint. Also, I used butter on the baguette rather oil. This created a great mini-dessert.
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
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.