Strawberry & Ricotta Bruschetta

We won't judge if you eat all eight pieces for dinner tonight.
Publish date:
Strawberry & Ricotta Bruschetta

Recipe by Rochelle Palermo

Start to Finish: 10 minutes

Servings: Makes 8 slices


  • 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


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.