Description
Delicious roasted strawberry ricotta bruschetta, perfect for summer gatherings.
Ingredients
Scale
- 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.