Strawberry Ricotta Bruschetta

It’s May. And that means the beginning of the strawberry season! May also means Mother’s Day and with warmer weather comes more opportunities to get together outside. So what better way to celebrate than by serving a simple but delicious Strawberry Ricotta Bruschetta?

The sweet strawberries, the creamy ricotta, a touch of peppery arugula and a drop of balsamic vinegar are the ingredients for this ultimate refreshing and light bite to go with your next aperitve. So what are you waiting for? Chill that bottle of wine and read the below to make a great appetizer!

Why you will love this recipe

– It is ready in less than 30 minutes are requires only 6 ingredients.

– Made with seasonal ingredients, this strawberry bruschetta it’s light and different from classic tomato basil bruschetta.

– This strawberry crostini is perfect for Mother’s Day, a bridal shower or just a drink with friends.

– You can easily serve it to children as it is slightly sweet.

– You can vary it with different toppings to create something new.

Strawberry Ricotta Bruschetta Ingredients

There are some ingredients that are commons to every bruschetta recipe, these are:

Bread: I recommend a bread that is crusty on the outside and relatively light on the inside. Ciabatta bread is ideal, but a baguette also works very well. The bread is the base of the bruschetta, so it requires special attention. There are 2 steps to preparing the perfect bruschetta bread: Brush the bread lightly with olive oil on both sides, then toast it in the oven at maximum heat until golden on both sides.

Olive Oil: For a great bruschetta, you need to use a high quality extra virgin olive oil (EVOO). It should have a subtle flavor and low acidity – an EVOO from Liguria would be best. The extra virgin olive oil will make your bruschetta crispy and delicious.

MY TIP: You should always make sure your toppings are ready when the bruschetta comes out of the oven – that way you can serve it when it’s warm and crispy!

And now let’s learn more about the Strawberry Ricotta Bruschetta ingredients

Strawberry: Rich in antioxidants and vitamin C, strawberry season starts in May. For this recipe, I recommend ripe but firm strawberries. Look for ones that are completely pink and have no white color near the core.

Ricotta: It is an Italian whey cheese made from cows, sheep, goats or buffalo. Ricotta curd looks white and creamy and tastes slightly sweet. It is better to consume ricotta within 2-3 days as it is perishable. Sheep ricotta is common in the northern part of Italy, while sheep ricotta is more common in South Italy. Ricotta is also available in its aged version, the most popular being Salted Ricotta, which is used to make Southern Italian and Sicilian dishes. For this bruschetta, I chose ricotta because it is tender and does not overpower the delicate sweetness of the strawberries.

Arugula: It is a green that has a peppery, tart flavor. I think it pairs perfectly with the strawberries because it creates a contrast between the sweet flavor of the strawberries and adds a tangy note to the bruschetta.

Balsamic Vinegar (optional): Modena is the region known for making Balsamic Vinegar. This is an intensely flavored vinegar made from grape must. It has a sweet and sour taste, ideal over salad and sometimes over ice cream and strawberries.

How to make Strawberry Ricotta Bruschetta

Preheat the oven to 400° F (205° C). Cut the bread into 0.5 cm thick slices. Brush it on both sides with 1 tablespoon of olive oil. When the oven is hot, put the bread in and toast it on both sides until it is golden brown. About 4 minutes for each side.

Wash the strawberries and remove the leaves. Slice them thinly and give them a heart shape by making a V-cut on the top.

Remove the bread from the oven, spread the slices with ricotta, top with strawberries and arugula. If you like, add a fewdrops of balsamic vinegar and serve immediately. Enjoy it and MANGIA!

Strawberry Ricotta Bruschetta Variations

This strawberry crostini recipe is very versatile. Instead of the balsamic vinegar, you can also add some honey. In this case, you can also serve it as a treat with a cup of tea or coffee at the end of the meal.

Other variations would be to use figs or peaches instead of strawberries and mint instead of arugula.

Other recipes for YOU

Classic bruschetta with tomatoes

Bruschetta with Bell Peppers, anchovies & Bufala Mozzarella.

Bruschetta with beets and goat cheese

Which wine to pair with Strawberry Ricotta Bruschetta

I am very biased in my choice of wine, as I would recommend a Prosecco from the Veneto region.

Another great pairing would be a rosé sparkling wine from the Franciacorta, in Lombardy. Both sparkling wines bring some acidity that balances the sweetness of the strawberry and the creaminess of the ricotta.

Another alternative to sparkling wines is a Trebbiano from the Marche region, whose floral notes harmonize very well with the freshness of the strawberries.

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