Strawberry Bruschetta

Strawberry Bruschetta

Blogger Paula Jones from Bell'alimento gives bruschetta a twist with ricotta, sweet strawberries and fresh basil.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

24

appetizers

24
slices (1/2 inch thick) baguette (about 8 oz)
1
lb fresh strawberries, chopped
1
teaspoon sugar
1
container (15 oz) ricotta cheese
Balsamic vinegar
4
to 6 fresh basil leaves, coarsely chopped
Cracked black pepper to taste
  1. Heat oven to 375°F. Place baguette slices on large ungreased cookie sheet. Bake about 5 minutes or until lightly toasted.
  2. Meanwhile, in medium bowl, mix strawberries and sugar.
  3. Spread ricotta cheese over each toasted baguette slice. Top evenly with strawberries. Drizzle with balsamic vinegar; sprinkle with basil and pepper.
Makes 24 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For even more flavor, drizzle a little honey over the ricotta or sprinkle with grated lemon peel.
Chèvre (goat) cheese can be substituted for the ricotta.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.