Strawberry Ricotta Bruschetta Food

BALSAMIC STRAWBERRY RICOTTA BRUSCHETTA

Steps:

• Core strawberries, and dice into bite-sized pieces. Transfer to a bowl, and add balsamic vinegar.
• Stir strawberries to combine, and let rest for about 20 minutes
• Cut French baguette crosswise into about 1/2" pieces. You should get about 24 slices
• Toast bread slices lightly, and let cool for about 2 minutes
• Place toast pieces on a serving platter
• Spoon ricotta cheese onto toast pieces. I add about 1 Tablespoon per piece.
• Top with a generous spoonful of strawberries
• Drizzle with balsamic vinegar sauce
• Finish with a sprinkle of fresh chives

BALSAMIC STRAWBERRY RICOTTA CROSTINI

Steps:

• Preheat the oven to 425 degrees F.
• For the balsamic strawberries. In medium bowl, gently toss the strawberries with sugar, balsamic vinegar, and black pepper. Set aside for 20 minutes.
• Toast the bread. In the meantime, slice the baguette into ½ inch pieces and brush olive oil over the top of each slice.
• Place the bread in a single layer on a baking sheet and bake for 4-6 minutes (at 425 degrees F), until the bread is golden-brown and crispy. Check frequently to make sure the bread does not burn.
• Assemble the crostini. Spread the ricotta onto each piece of bread (divide evenly among the bread pieces) before topping with the balsamic strawberry slices. Drizzle a light amount of balsamic syrup (leftover from the bowl) on top of the crostini.
• Finish by topping with lemon zest and fresh mint if you like. Best served immediately.

STRAWBERRY BRUSCHETTA

Steps:

• Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Spread the butter over the toasts. Arrange the sliced strawberries over the toasts. Sprinkle the strawberries with the sugar. Broil until the sugar begins to caramelize, about 2 minutes.

STRAWBERRY RICOTTA BRUSCHETTA

Steps:

• In a small bowl, toss the strawberries with the mint, olive oil and a pinch of flakey sea salt. Spread each slice of baguette with ricotta cheese. Top with a spoonful of strawberries, drizzle with balsamic and sprinkle with more flakey sea salt.

STRAWBERRY RICOTTA BRUSCHETTA

Steps:

• 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 the strawberries, mint and honey; set aside. In another bowl, combine the ricotta, jam and lemon zest. Spread ricotta mixture over toast; top with strawberry mixture.

STRAWBERRY-BALSAMIC RICOTTA BRUSCHETTA

Steps:

• Preheat a conventional oven to 400 degrees F.
• Combine ricotta and honey in small mixing bowl; whisk to combine and set aside.
• Coat Mission® Artisan® Multigrain Tortillas evenly with non-stick spray. Place in single layer on baking pan and bake 8 to 10 minutes or until golden and crispy. Remove from oven and cut each tortilla into 4 equal strips; set aside to cool and crisp.
• In second small mixing bowl, combine diced strawberries and chopped basil; set aside.
• Spread ricotta mixture evenly across tortilla strips, drizzle each with balsamic glaze, layer with arugula greens, basil scented strawberries and a sprinkling of pine nuts.

STRAWBERRY-BALSAMIC RICOTTA BRUSCHETTA

Steps:

• Preheat a conventional oven to 400 degrees F.
• Combine ricotta and honey in small mixing bowl; whisk to combine and set aside.
• Coat Mission® Artisan® Multigrain Tortillas evenly with non-stick spray. Place in single layer on baking pan and bake 8 to 10 minutes or until golden and crispy. Remove from oven and cut each tortilla into 4 equal strips; set aside to cool and crisp.
• In second small mixing bowl, combine diced strawberries and chopped basil; set aside.
• Spread ricotta mixture evenly across tortilla strips, drizzle each with balsamic glaze, layer with arugula greens, basil scented strawberries and a sprinkling of pine nuts.