Roasted Strawberry Balsamic Bruschetta with Whipped Ricotta
 
 
Ciabatta toasts topped with roasted strawberry balsamic bruschetta and a layer of creamy whipped ricotta make for the perfect light summer appetizer.
Yield: 10-12 slices
Ingredients
  • 1 lb strawberries, hulled and sliced
  • 1 tbsp sugar
  • 1 tbsp olive oil
  • 1 lb ricotta
  • 1 loaf ciabatta bread, sliced
  • freshly ground black pepper, to taste
  • balsamic syrup, for drizzling
Instructions
  1. Heat oven to 425F. Toss together the strawberries, sugar and olive oil in a large bowl. Spread in an even layer in a baking dish. Bake for 20 minutes, stirring once halfway through, until bubbling.
  2. While the strawberries are cooking, scoop the ricotta into a food processor and pulse until smooth and creamy.
  3. Spread the ciabatta slices on a baking pan. Bake for 5 minutes or until lightly toasted.
  4. Spread a layer of the whipped ricotta over each ciabatta bread slice. Top with the roasted strawberries and their juices. Grind black pepper on top. Drizzle with balsamic syrup.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 1-2 toasts
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/06/roasted-strawberry-balsamic-bruschetta-whipped-ricotta.html