Here's an interesting spin on bruschetta. The creamy ricotta cheese spread is an ideal complement to the sweet, minty strawberry topping. —Laura Stricklin, Jackson, Mississippi
Strawberry Ricotta Bruschetta
Ingredients
- 24 slices French bread baguette (1/2 inch thick)
- 3 tablespoons butter, melted
- 3 cups fresh strawberries, chopped
- 3 tablespoons minced fresh mint
- 3 tablespoons honey
- 1/2 cup ricotta cheese
- 2 tablespoons seedless strawberry jam
- 1-1/2 teaspoons grated lemon zest
Directions
- Brush bread slices with butter; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until lightly browned.
- Meanwhile, in a small bowl, combine strawberries, mint and honey. In another bowl, combine ricotta, jam and lemon zest. Spread ricotta mixture over toast; top with strawberry mixture.
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