Strawberry and Garlic-Herb Ricotta Cheese Bruschetta
When sweet meets savory! Bruschetta is an Italian appetizer of toasted bread topped with olive oil, garlic, basil and other ingredients and is traditionally made with tomatoes. Pair this delicious bruschetta with a vinaigrette tossed salad topped with chicken or steak by candlelight for a refreshing and romantic dinner.
Ingredients
- 1 pound hulled and chopped strawberries 1 tablespoon + 2 teaspoons honey, divided
- 1 cup + 1 teaspoon balsamic vinegar, divided 1 loaf French baguette, sliced into ¾ inch. rounds
- 1 tablespoon olive oil for drizzling (or your favorite oil)
- ¾ cup part-skim ricotta cheese
- 2 teaspoons chopped fresh basil (or 1 teaspoon dried)
- 2 teaspoons chopped fresh chives (or 1 teaspoon dried)
- 2 teaspoons chopped fresh thyme (or 1 teaspoon dried)
- 2 cloves garlic, minced or ½ teaspoon garlic powder)
Directions
Preheat the oven to 350 F. While the oven is preheating, make the balsamic reduction. In a small, heavy saucepan, add 1 cup balsamic vinegar and 1 tablespoon honey and stir until combined. Turn on high heat and bring the mixture to a low boil. Quickly reduce heat to a low simmer. Simmer for approximately 20 minutes or until mixture is reduced by ⅓ volume, stirring constantly so that the mixture does not burn. Set aside to cool.
In a small bowl, combine strawberries, 2 teaspoons honey and 1 teaspoon balsamic vinegar and stir until the strawberries are coated. Set aside. Slice baguette into ¾-in. slices, not using the end pieces (heels) for this recipe. Place sliced bread on a sheet pan and drizzle with the oil. Place the pan in the oven and toast bread until golden brown, about 10-15 minutes. Once toasted, pull from the oven and set aside to cool.
In another small bowl, combine the ricotta cheese, basil, chives, thyme and garlic until fully incorporated and smooth. Spread ricotta cheese mixture on each slice of bread. Top each slice with strawberry mixture and drizzle with balsamic reduction. Store any unused balsamic reduction in the refrigerator for up to one week for use in other bruschetta recipes, a marinade or a salad dressing.
