With a blend of fresh strawberries and creamy ricotta, this easy summer strawberry dessert is a delicious way to celebrate the season! The roasted strawberries create a sweet, jammy layer atop perfectly toasted bread.
This bruschetta recipe addresses challenges of bland toppings and soggy bread while offering a delicious way to enjoy summer strawberries with ricotta.
I know that busy afternoons often leave little time for complicated recipes. When I first tried this, I almost burned the first batch because I got a bit distracted, but it turned out to be a happy accident, as it made the strawberries even more flavorful.
In just about 25 minutes, you can serve this dish warm, and it’s a show-stopper at any meal. The balance of textures and flavors makes it a reliable favorite that friends and family will love.
If you’re in the mood for more strawberry goodness, take a look at my Strawberry Shortcake Tiramisu.
Table of contents
Why You Will Love This Recipe
- Makes Strawberry Flavor Shine Fresh strawberries are roasted to enhance their natural sweetness and create a jam-like texture that’s simply irresistible. This brings out their vibrant flavor, perfect for warm summer days.
- Creamy Textural Contrast The ricotta adds a rich, creamy layer that contrasts beautifully with the soft, roasted strawberries. It’s a satisfying combination that makes each bite feel indulgent without being overly heavy.
- Quick Prep Time With just a few minutes of preparation, you can whip this up in no time. The roasting takes around 20 minutes, so you’ll have a sweet treat ready before you know it!
- Convenient Make-Ahead Option The strawberry topping can be prepared in advance and stored, making it easy to assemble the bruschetta when guests arrive, or you need a last-minute dessert option.
Easy Summer Strawberry Desserts Recipe
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 slices 1x
- Category: appetizer
- Method: Roasting / Toaster Cooking
- Diet: Vegetarian
Description
Delicious roasted strawberry ricotta bruschetta, perfect for summer gatherings.
Ingredients
- 1 lb (450 g) fresh strawberries, halved, bright red and firm
- 1/4 cup (50 g) granulated sugar (optionally lavender sugar)
- 1 tsp (5 ml) vanilla extract (pure vanilla recommended)
- 1 cup (240 ml) ricotta cheese, room temperature
- 1 tbsp (15 ml) honey (plus extra for drizzling, local honey recommended)
- 6 slices ciabatta bread (or bread of choice)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup and to ensure even roasting of the strawberries.
- Step 2: In a bowl, toss the halved strawberries with 1/4 cup sugar, 1 tsp vanilla extract, and lavender sugar if using. Spread the strawberries in a single layer on the prepared baking sheet. Roast in the oven for 25–30 minutes until the strawberries are soft, juicy, and slightly caramelized. To ensure even caramelization, rearrange the strawberries halfway through cooking, approximately 15 minutes in. If the strawberries do not caramelize after roasting, toss them with an additional tablespoon of sugar and roast for another 10 minutes at 375°F (190°C). Let the strawberries cool slightly after roasting.
- Step 3: In a small bowl, whisk together the room temperature ricotta cheese, 1 tbsp honey, and 1 tsp vanilla extract until the mixture is light and creamy. If your ricotta is too thick, incorporate 1 tablespoon of milk to reach a smoother consistency suitable for spreading.
- Step 4: Slice the ciabatta or bread of choice and toast until golden brown. For extra flavor, brush lightly with olive oil before toasting. You can toast the bread on a skillet or under a broiler if you do not have an oven. If the bread gets soggy after assembly, toast the slices for an additional 2 minutes to restore crispness.
- Step 5: Spread a generous layer of the honeyed ricotta mixture onto each toasted slice of bread. Top each slice with about two tablespoons of the roasted strawberries. Drizzle extra honey over the top before serving for an additional touch of sweetness.
Notes
- Room Temperature: Store assembled strawberry bruschetta in an airtight container at room temperature for up to 1 day to prevent sogginess and maintain texture.
- Refrigeration: Keep components—roasted strawberries and ricotta mixture—in separate airtight containers in the refrigerator for up to 3 days. Assemble the bruschetta just before serving.
- Freezing: Freeze the roasted strawberries in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before use with fresh toasted bread.
- Use fresh, firm strawberries free from mushy spots for optimal flavor and texture. Frozen strawberries can be used but may result in soggy bruschetta.
- Pure vanilla extract enhances the sweetness authentically; avoid imitation vanilla for best results.
- Granulated sugar pulls juices from strawberries, creating a syrupy roast. Honey or maple syrup can replace sugar but adjust the amount to taste.
- Repositioning strawberries midway through roasting prevents uneven cooking and ensures caramelization.
- If ricotta is too thick, stirring in 1 tablespoon of milk will improve spreadability.
- For a tangy flavor alternative, substitute 1 cup goat cheese for the ricotta cheese.
- To create a crispier base if sogginess occurs, toast bread slices longer before assembly.
Ingredient Notes
- Strawberries: Look for bright red, firm berries without any mushy spots. Fresh strawberries will really boost the flavor. Frozen can work, but may make desserts soggy.
- Whipped cream: Use heavy whipping cream for the best results. It whips up thick and holds its shape well. Sweeten it lightly for flavor without overshadowing the strawberries.
- Vanilla extract: A good quality pure vanilla extract really enhances the sweetness of the strawberries. Avoid imitation vanilla for more authentic flavor.
- Granulated sugar: Regular granulated sugar pulls out the strawberries’ natural juices, making them sweeter. You can substitute with honey or maple syrup, but adjust amounts to taste.
- Shortcake biscuits: Opt for homemade or high-quality store-bought. They should be light and fluffy, soaking up the juices without becoming mushy. Avoid overly sweet varieties.
- Strawberries: Look for bright red, firm berries without any mushy spots. Fresh strawberries will really boost the flavor. Frozen can work, but may make desserts soggy.
- Whipped cream: Use heavy whipping cream for the best results. It whips up thick and holds its shape well. Sweeten it lightly for flavor without overshadowing the strawberries.
- Vanilla extract: A good quality pure vanilla extract really enhances the sweetness of the strawberries. Avoid imitation vanilla for more authentic flavor.
- Granulated sugar: Regular granulated sugar pulls out the strawberries’ natural juices, making them sweeter. You can substitute with honey or maple syrup, but adjust amounts to taste.
- Shortcake biscuits: Opt for homemade or high-quality store-bought. They should be light and fluffy, soaking up the juices without becoming mushy. Avoid overly sweet varieties.
Recipe Tips
- If strawberries don’t caramelize, toss them with an additional tablespoon of sugar and roast for 10 more minutes at 375°F (190°C) until softened.
- When the bread gets soggy, toast the slices for 2 minutes longer to achieve a crispier texture before adding the ricotta and strawberries.
- If you find the ricotta too thick, mix in 1 tablespoon of milk for a smoother consistency, making it easier to spread on the bruschetta.
- For uneven roasting, rearrange strawberries halfway through cooking, about 15 minutes in, ensuring even exposure to heat and consistent caramelization.
- When using different cheeses, opt for 1 cup of goat cheese instead of ricotta for a tangy flavor that complements the sweetness of strawberries well.
Serving Suggestions
Serve with gluten-free bread or toasted ciabatta for a satisfying base. A crisp salad, such as arugula with lemon vinaigrette, complements the flavors well.
Add to a breakfast spread with yogurt and fresh berries. Use the strawberries to make a strawberry shortcake or strawberry salad with goat cheese.
Top with a balsamic reduction or honey drizzle for added sweetness. A sprinkle of fresh mint can also brighten the dish remarkably.
Recipe variations
- You can use fresh strawberries, about 1 pound, roasted at 375°F for 25, 30 minutes to create a sweet, jammy topping for your strawberry desserts.
- Add 1/4 cup sugar and 1 teaspoon vanilla to the strawberries before roasting; optionally use lavender sugar for a floral hint to vary the flavour.
- Either ricotta cheese or goat cheese, 1 cup, works well for the creamy layer; mix with 1 tablespoon honey and 1 teaspoon vanilla for sweetness.
- If preparing for more people, double the strawberries to 2 pounds and use 2 cups ricotta; toast additional bread slices accordingly for easy serving expansions.
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How to Store?
To keep your Easy Summer Strawberry Desserts fresh and delicious, follow these storage tips:
Room Temperature: Place the assembled strawberry bruschetta in an airtight container at room temperature up to 1 day to avoid sogginess and preserve texture.
Refrigeration: Store components separately in airtight containers in the refrigerator up to 3 days; assemble strawberries and ricotta on bread before serving.
Freezing: Freeze roasted strawberries in a freezer container up to 3 months; thaw in the refrigerator overnight before using with fresh bread.
Other Recipes You’ll Love
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