Balsamic Strawberry Ricotta Bruschetta

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Balsamic Strawberry Ricotta Bruschetta is a super easy and delicious appetizer. Fresh strawberries, creamy ricotta and rich balsamic vinegar top lightly toasted bread. Ready in under 30 minutes, this appetizer is perfect for summer entertaining

I like to eat fresh berries, I don’t buy them very often. Regardless of my plans or inspiration, they go bad before I can eat it all and I end up throwing too much away. So I’ll buy frozen berries and use them over time.

But now that it’s summer and there are lots of berries in season, I’m trying to do better. You can find strawberries at nearly every turn, from grocery stores to berry farms.

I finally joined the fresh strawberry craze last week, with Berry Burst Shortcakes. I had strawberries leftover and didn’t want them to go to waste. Also, I recently got inspiration from The Food Network and made my own Homemade Ricotta

So this was the perfect opportunity to combine flavors and create Balsamic Strawberry Ricotta Bruschetta

WHY THIS RECIPE WORKS

• You only need 5 ingredients
• You can make the ricotta ahead or use store-bought
• The bruschetta assembles in minutes

INGREDIENT TIPS FOR BALSAMIC STRAWBERRY RICOTTA BRUSCHETTA

Use the freshest fruit possible! Fresh fruit is almost always more flavorful than frozen.

Dice the strawberries into bite-sized pieces. You want the Balsamic Strawberry Ricotta Bruschetta to be easy to eat, so avoid big chunks of strawberries that your guests will have to bite through.

I use Homemade Ricotta Cheese because I am now obsessed with it! But of course, you can use store-bought.

Use quality Balsamic Vinegar. Some of the cheap store-bought balsamic is very watery, so look for a balsamic that stands up well on its own.

Macerate the strawberries and balsamic for about 20 minutes. You won’t get the same rich sauce as you do when you macerate with sugar, but the strawberries definitely intensify in flavor.

nofollow I like to use a French baguette, and cut it into pieces about 1/2″ thick.

ASSEMBLING THE BRUSCHETTA TAKES JUST MINUTES!

1. Cut the bread into 1/2″ slices. For one whole baguette you will get about 24 pieces.

2. Toast the bread slices lightly, and place on a serving board. Let the bread cool for about 2 minutes before assembling.

3. Spoon ricotta onto bread, top with strawberries, and drizzle a little bit of the balsamic sauce. Finish with chopped fresh chives.

FREQUENTLY ASKED QUESTIONS

How far ahead can I make the ricotta cheese? I have done it as much as 4 days ahead. But for Balsamic Strawberry Ricotta Bruschetta I typically make it a day ahead.

Can I use store-bought ricotta cheese? Of course! I use store-bought and homemade interchangeably.

What is the best type of bread to use? I use a French baguette, because the pieces are the perfect length and you can get about 24 pieces per baguette.

How far ahead can I make the Bruschetta? I prefer the bruschetta as fresh as possible, so I make it about an hour before serving.

Can I keep the Strawberry Balsamic Ricotta Bruschetta in the fridge until I’m ready to serve? I don’t recommend that, because the bread will get hard.

MORE EASY APPETIZERS

• Bacon Cranberry Goat Cheese Truffles
• Traditional Bruschetta
• Pigs in an Everything Blanket
• Marinated Steak Vegetable Roll-Ups
• Loaded Mashed Potato Balls
• Bacon Wrapped Chicken Meatballs

MORE RECIPES WITH RICOTTA CHEESE

• Poached Pears with Parmigiano Reggiano and Ricotta
• Spinach Ravioli with Asparagus Garlic Butter Sauce
• Asparagus Prosciutto Puff Pastry Bites
• Sausage Spinach Artichoke Stuffed Shells
• Spinach Alfredo Lasagna Roll-Ups

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