Strawberry Bruschetta with Ricotta & Mint

A sweet and refreshing bruschetta, perfect for spring and summer.


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With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.


For the bread:

  • 1 tablespoon / Zucchi Organic EVOO
  • 4 slices / fresh Italian bread

For the strawberries:

  • 1 tablespoon / Zucchi Organic EVOO
  • ¾ cup / sliced strawberries
  • 1 teaspoon / maple syrup
  • 1 teaspoon / chopped fresh mint

For the ricotta:

  • ¼ cup / whole milk ricotta
  • 1 teaspoon / Zucchi Organic EVOO
  • 1 teaspoon / maple syrup


In a large pan, heat 1 tablespoon of Zucchi Organic EVOO on medium heat and toast the bread on both sides, about 4 minutes per side. 

In a small pan, heat 1 tablespoon of Zucchi Organic EVOO on medium heat, add the sliced strawberries and maple syrup. Cook, stirring occasionally for 3-5 minutes until the strawberries are softened. Remove from heat and stir in the chopped mint.

In a small bowl, mix together the ricotta, Zucchi Organic EVOO, and maple syrup.

To serve, spread a bit of ricotta mixture on the toasted bread and top with the cooked strawberries. Garnish with extra fresh mint and a drizzle of Zucchi Organic EVOO.

Note: Ricotta mixture is optional. You can omit it to make the Strawberry Bruschetta vegan.

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