Strawberry Bruschetta with Whipped Ricotta and Basil

Strawberry basil bruschetta with whipped lemon ricotta on toasted baguette.

Strawberry Bruschetta with Whipped Ricotta and Basil

Course: Appetizer

Cuisine: Italian

Diet: Vegetarian

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings:

Calories: 416kcal

Author: Shruthi Baskaran-Makanju

A 20 minute summer appetizer of whipped lemon ricotta on charred baguette, topped with balsamic macerated strawberries, torn basil, and cracked black pepper.

Print Recipe Add to Collection

Equipment

Food Processor
Grill pan or broiler

Ingredients

For the macerated strawberries

1 cup strawberries ripe, hulled and sliced ¼-inch thick
1 teaspoon granulated sugar
½ teaspoon balsamic vinegar aged

For the whipped lemon ricotta

1 cup whole-milk ricotta
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest finely grated
½ teaspoon kosher salt
black pepper freshly ground

For the bruschette

8 slices baguette cut ½-inch thick on a slight diagonal
2 tablespoons extra-virgin olive oil for brushing
1 clove garlic halved

For finishing

1 bunch fresh basil leaves about ¼ cup leaves, torn
flaky sea salt
black pepper freshly cracked
extra-virgin olive oil for drizzling

Instructions

Toss the sliced strawberries with the sugar and balsamic vinegar in a small bowl. Let sit for 10–15 minutes while you prep everything else. The berries will release a small amount of pink juice — save it, it's your drizzle.
Combine the ricotta, 2 tablespoons olive oil, lemon juice, lemon zest, ½ teaspoon kosher salt, and a few grinds of black pepper in a food processor. Blend for 60–90 seconds, scraping down the sides once, until completely smooth and mousse-like. Taste and adjust salt or lemon.
Heat a grill pan over medium-high heat (or set your broiler to high). Brush both sides of each baguette slice with olive oil. Grill or broil for 1–2 minutes per side until charred at the edges and crisp. While the bread is still hot, rub one side of each slice with the cut garlic clove — the rough surface acts as a grater.
Spread a generous tablespoon of whipped ricotta on each garlic-rubbed slice. Top with a few slices of macerated strawberry and a small spoonful of the macerating liquid. Scatter torn basil over the top.
Finish with flaky salt, cracked black pepper, and a light drizzle of olive oil. Serve immediately.

Notes

Toast the bread fresh for the best texture.
Assemble just before serving; the bread begins to soften within about 10 minutes.
Macerate the strawberries for at least 10 minutes so they release juice for the natural drizzle. You can make them a few hours ahead but will soften if stored overnight
Use aged balsamic vinegar rather than balsamic glaze for a brighter, less sweet flavor.
The whipped ricotta base is the same as my zucchini ribbon salad; make a double batch and use half for each. Whole-milk ricotta whips much smoother than low-fat ricotta. Whipped ricotta can be refrigerated for up to 3 days!

Nutrition