In the first half of May, we celebrate Mother’s Day. It is also the time of year (in the Northern Hemisphere, at least) when flowers and trees are bursting out with blooms and leaves and gardens are ready to be planted. Plants and planting are always part of the Mother’s Day celebration for me.
Food is the other part of the celebration. With the arrival of warmer weather, we’re lightening up our meals and adding more seasonal fresh ingredients to the menu. Bruschetta, toasted slices of baguette topped with a mixture of tomatoes, onion, balsamic vinegar, and cheese, is one of our favorite Summer meals. But it is not quite summertime yet and the tomatoes are nowhere near ready for consumption.
Fortunately, strawberries are readily available at this time of year. Whether you need a brunch menu item or an appetizer for a Mother’s Day celebration, this version of bruschetta with strawberries, mint, and ricotta cheese is slightly sweet and slightly savory, and totally delicious!
Strawberry & Ricotta Bruschetta
Strawberry & Ricotta Bruschetta (adapted from Katie Lee Biegel via foodnetwork.com) Total Time Required: 15 minutes, Prep Time: 15 minutes, Yield: 12 crostini
Ingredients:
- 1 cup finely diced strawberries (about 4 – 5 ounces of strawberries)
- 1 tablespoon chopped fresh mint
- 2 teaspoons extra-virgin olive oil
- flakey sea salt
- 12 baguette slices
- 1 cup ricotta cheese
- balsamic vinegar, for garnish
Prep the strawberries and mint first.
Directions:
In a small bowl, toss the strawberries with the mint, olive oil, and a pinch of flakey sea salt.
Combine the strawberries, mint, oil, and sea salt.
Toast the baguette slices under the broiler for 2 – 3 minutes, or until they are browned to the desired amount of doneness.
Toast the baguette slices.
Spread each toasted slice of baguette with ricotta cheese.
Spread the ricotta on the toasted baguette slices.
Top each slice with a spoonful of strawberries.
Top the ricotta with the strawberry mixture.
Drizzle each bruschetta with a bit of balsamic vinegar and sprinkle them with more flakey sea salt.
Drizzle some balsamic vinegar over the bruschetta.
Serve immediately.
Serve and enjoy!
Something special for Moms! ~Linda
Strawberry & Ricotta Bruschetta (adapted from Katie Lee Biegel via foodnetwork.com) Total Time Required: 15 minutes, Prep Time: 15 minutes, Yield: 12 crostini
Ingredients:
- 1 cup finely diced strawberries (about 4 – 5 ounces of strawberries)
- 1 tablespoon chopped fresh mint
- 2 teaspoons extra-virgin olive oil
- flakey sea salt
- 12 baguette slices
- 1 cup ricotta cheese
- balsamic vinegar, for garnish
Directions:
In a small bowl, toss the strawberries with the mint, olive oil, and a pinch of flakey sea salt. Toast the baguette slices under the broiler for 2 – 3 minutes, or until they are browned to the desired amount of doneness. Spread each toasted slice of baguette with ricotta cheese. Top each slice with a spoonful of strawberries. Drizzle each bruschetta with a bit of balsamic vinegar and sprinkle them with more flakey sea salt. Serve immediately.