Here's an interesting spin on bruschetta. The creamy ricotta cheese spread is an ideal complement to the sweet, minty strawberry topping. —Laura Stricklin, Jackson, Mississippi
Strawberry Ricotta Bruschetta
Strawberry Ricotta Bruschetta
Prep Time
15 min
Cook Time
10 min
Yield
2 dozen
Ingredients
- 24 slices French bread baguette (1/2 inch thick)
- 3 tablespoons butter, melted
- 3 cups fresh strawberries, chopped
- 3 tablespoons minced fresh mint
- 3 tablespoons honey
- 1/2 cup ricotta cheese
- 2 tablespoons seedless strawberry jam
- 1-1/2 teaspoons grated lemon zest
Directions
- Brush bread slices with butter; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until lightly browned.
- Meanwhile, in a small bowl, combine the strawberries, mint and honey. In another bowl, combine the ricotta, jam and lemon zest. Spread ricotta mixture over toast; top with strawberry mixture.
Nutrition Facts
1 piece: 89 calories, 3g fat (1g saturated fat), 6mg cholesterol, 88mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 2g protein. Diabetic exchanges: 1 starch, 1/2 fat.
