Go Back
Close up of Strawberry Ricotta Bruschetta arranged on a simple white ceramic platter in soft natural daylight.

Elegant Strawberry Ricotta Bruschetta with Balsamic Glaze

This visually stunning Strawberry Ricotta Bruschetta features a charred baguette, swooshed creamy ricotta, glossy fresh berries, and a rich balsamic glaze. A perfect sweet and savory appetizer for summer entertaining.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 slices
Course: Appetizer, Snack
Cuisine: Italian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf French baguette 12 oz (340g), thickly and diagonally sliced
  • 2 tbsp olive oil 30ml, for brushing
  • 1 cup whole milk ricotta cheese 240g, smooth and creamy
  • 1 lb fresh strawberries 450g, washed, hulled, and sliced
  • 2 tbsp balsamic glaze 30ml, syrupy and dark
  • 0.25 cup fresh mint leaves 10g, tiny leaves for garnish
  • 1 tsp flaky sea salt 5g, for sprinkling
  • 0.5 tsp coarse black pepper 2g, freshly cracked

Equipment

  • 1 Serrated Bread Knife For slicing the baguette cleanly without crushing it.
  • 1 Grill Pan or Cast Iron Skillet To achieve a golden-brown charred crust.

Method
 

Preparation and Toasting
  1. Cut the baguette into thick, 1-inch (2.5cm) diagonal slices. Lightly brush both sides of each slice with olive oil.
  2. Heat a grill pan over medium-high heat. Toast the bread for 2-3 minutes per side until a golden-brown charred crust forms. Remove and let cool completely.
Assembly
  1. Dollop the whole milk ricotta onto the cooled crostini. Use the back of a spoon to spread it evenly into a thick, swooshed layer.
  2. Generously pile the fresh, glossy, bright red sliced strawberries on top of the ricotta, overlapping them slightly.
  3. Drizzle the dark, syrupy balsamic glaze in thin zig-zag lines across the strawberries. Garnish with tiny fresh mint leaves, coarse black pepper, and flaky sea salt. Serve immediately.

Notes

Do not assemble the bruschetta until right before serving to prevent the charred crust from becoming soggy.
Ensure your strawberries are patted completely dry after washing so they don't water down the ricotta cheese.