Ingredients:

  • 1 lb fresh strawberries (hulled and diced)
  • 1 tbsp granulated sugar
  • 1 tbsp aged balsamic vinegar
  • 2 tbsp fresh basil (finely chiffonaded)
  • Pinch of sea salt
  • 1 loaf thin baguette (sliced 1/2 inch thick)
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp flaky sea salt
  • 1 cup whole milk ricotta cheese (drained)
  • 1 tbsp honey or maple syrup
  • 1/4 tsp fresh ground black pepper

Instructions:

  1. Macerate the Strawberries: In a medium bowl, gently combine the diced strawberries, granulated sugar, balsamic vinegar, basil, and a pinch of salt. Stir gently to coat, then set aside at room temperature for 15 minutes to allow the berries to macerate.
  2. Prep and Toast the Bread: Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Brush both sides lightly with olive oil and sprinkle with flaky sea salt.
  3. Create the Crostini: Bake for 5–7 minutes, flipping halfway through, until the edges are golden brown and the bread is crisp. Remove from the oven and let cool slightly.
  4. Prepare the Creamy Base: In a mixing bowl, gently whip the drained ricotta cheese with the honey (or maple syrup) and black pepper until light and smooth. Avoid over-mixing.
  5. Assemble: Generously spread 1–2 teaspoons of the ricotta mixture onto each crostini. Spoon a portion of the macerated strawberries (including some of the liquid glaze) on top of the ricotta.
  6. Garnish and Serve: Finish with an optional small basil leaf or a drizzle of extra balsamic glaze, and serve the Strawberry Bruschetta immediately.