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Strawberry-Ricotta-Arugula-Bruschetta

Strawberry Ricotta Bruschetta

A delightful combination that looks pretty, is quick to make and make it ideal to serve it at your next aperitive, Mother's day brunch or bridal shower.
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Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Course: Appetizer, Snack
Cuisine: Italian
Diet: Vegetarian
Keyword: Arugula, Balsamic Vinegar, Bruschetta, Crostini, Fresh Ricotta, Strawberry
Difficulty: Beginner
Servings: 12 bruschetta
Calories: 48kcal

Ingredients

  • 1/2 unit baguette sliced in 1/4 inches slices
  • ⅔ cup strawberries sliced in heart shape
  • 3 tbsp arugula leaves
  • 2 tsp balsamic vinegar
  • 1/2 cup ricotta

Instructions

  • 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!

Nutrition

Calories: 48kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Sodium: 68mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!