Strawberry & Ricotta Bruschetta
We won't judge if you eat all eight pieces for dinner tonight.
Photography by Christopher Testani
Recipe by Rochelle Palermo
Start to Finish: 10 minutes | Servings: Makes 8 slices |
Ingredients
12 oz. fresh strawberries, chopped
3 tbsp. chopped fresh basil leaves
2 tbsp. chopped shallots
2 tbsp. EVOO
1/2 cup fresh ricotta
8 slices of ciabatta (1/2 inch thick), grilled or toasted
Flaky sea salt, for garnish
Preparation
In bowl, toss first 4 ingredients; season. In another bowl, using electric mixer, beat ricotta until fluffy, 2 to 3 minutes. Spread ricotta on toasts. Sprinkle with sea salt. Top with strawberries.
