Strawberry Bruschetta with Ricotta & Mint

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

COOK TIME 8
PREP TIME 10
SKILL LEVEL Easy
SERVES 4

We recommend…

ORGANIC 100% EXTRA VIRGIN OLIVE OIL

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.

INGREDIENTS

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

INSTRUCTIONS

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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