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Overhead view of strawberry bruschetta made with toasted baguette slices topped with whipped ricotta and a fresh strawberry basil mixture, arranged on a rustic wooden board with fresh basil leaves and a bowl of strawberry topping. Featured image for a homemade strawberry bruschetta recipe from Heavenly Home Cooking.

Strawberry Bruschetta

This strawberry bruschetta combines whipped ricotta, strawberries, fresh basil, and a drizzle of honey on toasted baguette slices. It's an elegant appetizer that's perfect for spring and summer entertaining.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 24 bruschetta
Calories: 67kcal
Author: Sandra

Ingredients

Bruschetta

  • 1 baguette sliced into 24 pieces (about ½ inch thick)
  • 1 ½ tablespoons olive oil

Whipped Ricotta

  • 1 cup whole milk ricotta cheese (Note 1)
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 pinch kosher salt

Strawberry Topping

  • 2 cups diced strawberries
  • 2 tablespoons chopped fresh basil (Note 2)
  • 1 tablespoon honey
  • 1 teaspoon lemon zest

Instructions

  • Preheat the oven to 400 F (204 C).

Baguette

  • Arrange the baguette slices in a single layer on a baking sheet.
    Brush lightly with the 1 ½ tablespoons olive oil.
    Bake for 8–10 minutes, or until lightly golden and crispy.
    Cool slightly.

Whipped Ricotta

  • Add the 1 cup whole milk ricotta cheese, 1 tablespoon honey, 1 tablespoon olive oil, and 1 pinch kosher salt to a food processor.
    Process until smooth and creamy.
    Alternative Method: Beat the ricotta mixture with a hand mixer or a stand mixer fitted with the whisk attachment until light and fluffy.
    Refrigerate the whipped ricotta while you prepare the strawberry topping.
  • Prepare the Strawberry Topping

Strawberry Topping

  • In a medium mixing bowl, gently stir together the 2 cups diced strawberries, 2 tablespoons chopped fresh basil, 1 tablespoon honey, and 1 teaspoon lemon zest.
    Let the mixture stand for 5–10 minutes.

Assemble

  • Spread a generous layer of whipped ricotta on each toasted baguette slice, then use the back of a spoon to create a small indentation in the center.
    Using a slotted spoon, spoon the strawberry mixture into each indentation.
    Assemble just before serving (Note 3).
  • Arrange the bruschetta on a serving platter and serve immediately.
    For extra texture, sprinkle with chopped pistachios before serving, if desired (Note 4).

Notes

  1. Whole milk ricotta provides the creamiest texture.
  2. Fresh basil is strongly recommended for the best flavor.
  3. Assemble the bruschetta just before serving to keep the bread crispy.
  4. Chopped pistachios add a delicious crunchy texture and make an attractive garnish.
Storage
Store the whipped ricotta and strawberry topping separately in airtight containers in the refrigerator for up to 2 days.
Assemble the bruschetta just before serving to maintain the best texture.

Nutrition

Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 75mg | Potassium: 44mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 56IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 0.5mg