top of page

Six Steps, One Fabulous Bruschetta ~ Balsamic Strawberries & Ricotta

These are the perfect example of after-a-long-flight eats. So its what I made to greet a dear friend home.

A light dinner of sorts with some lovely Chilean red wine to unwind after a long International flight.

These bruschettas couldn't have been more perfect.

The orange infused ricotta and complex flavors from the balsamic and vanilla infused strawberries with the refreshing burst from the occasional bite of basil was absolutely incredible.

So much so that I'm interrupting my hiatus and precious our girl time (or should I say wine time) to bring you this post. Yup they're that good!

And now if you'll excuse me, an excellent bottle of Oyster Bay Sauvignon Blanc and some very valuable friend time and a delicious chilean sea bass tagine awaits.

ciao ciao

Recipe for:

For 12-16 bruschettas, serves 4-6

Gather the ingredients -

16 fresh & ripe strawberries,

1 medium sized tub ricotta cheese,

zest of 1 orange,

2 tbs sugar,

1/2 cup basil leaves,

one day old Italian bread

Dressing -

2 tbs balsamic vinegar,

1 tbs extra virgin olive oil,

2 tsp pure vanilla extract,

1/2 tsp ground black pepper

2 tbs dark brown sugar

Preheat the oven to 375 deg F

In a bowl, measure out all the ingredients for the dressing. Whisk to combine. Taste and adjust seasonings. Set aside.

Prepare the strawberries - wash, cut away the tops and quarter each strawberry. Place in a mixing bowl.

Pour the dressing over the strawberries and refrigerate.

In a bowl, combine ricotta with the zest of 1 orange and 2 tsp sugar. Combine and refrigerate till ready to use.

Slice the bread into 12 qty  1/2" thick slices. Place in the hot oven and toast the bread for 10 minutes on one side, flip over and toast for another 5 minutes. Remove from the oven and cool.

Overlap the basil leaves one on top of the other. Roll into a pipe and then finely slice to get basil juliennes or slivers. Do this just before assembling the bruschettas to avoid discolored browning.

Remove the strawberries from the refrigerator and toss with a spoon to thoroughly coat.

To assemble, smear 1-1/2 tbs ricotta cheese on each toast. In a fan shape, top each with strawberries back to back (4-5 per toast). Arrange the basil slivers in between each strawberry.



bottom of page