Sensory overload warning! Strawberry Bruschetta is a delectable medley of flavor and texture that will get everyone’s tastebuds singing. Crispy crostini and silky ricotta, topped with sweet and tangy balsamic-marinated strawberries and zesty fresh basil, are summer party-perfect as an hors d’oeuvre, appetizer, cheese course or even a savory dessert.
There is only one justifiable reason for uttering some iteration of the not-cool phrase “I liked XXX before it was cool,” and it’s not that band you “discovered” in college having a breakout hit that everyone’s now using as a sound on TikTok.
Oh no my friends. Is is the jolt of both joy and dismay that strikes you when someone brings your signature dish to a mutual party. You’ve done it. I’ve done it. We’ve all done it. So it’s OK-AY. But it’s also cause for a little “But I loved it FIRST”.
I used to do a fig and blue cheese thing back before figs and blue cheese were cool. It was great. It was easy.
The quality of the ingredients mattered more than the enthusiasm with which I prepared them so I could really phone it in for dinner parties or office parties or holidays, but still shine. And everyone loved it, and everyone sung my praises, and then someone poached it. And then so did someone else.
I know, I know. Recipes exist in the universe, for the universe. But it was my thing for many moons. And I was as superficially irritated as that guy who “used to go see The Strokes play at this small club in Brooklyn all the time.”
So when I tell you I am sharing this divine strawberry ricotta bruschetta recipe with the caveat that you should, please, message me before attending any summer gatherings in the DMV-area to make sure we’re not both going to be there because I will be bringing it and I don’t want to cause a scene…well? Then BRING IT ANYWAY.
Because this insanely easy summer appetizer is 100% meant to be shared. As my children love to scream at 1 billion decibels as they are fighting over the same spot on the couch “sharing IS caring!”.
How to Make Strawberry Bruschetta
This Strawberry Bruschetta appetizer is a fresh, savory, and very grown-up play on strawberry shortcake. Juicy berries marinated in olive oil and balsamic vinegar get served on a base of oven-baked crostini topped with honey-whipped ricotta. Garnish with fresh basil for a semi-sweet treat to kick off a perfect summer meal.
For a condensed post, click here to view the web story for this recipe!
- Combine strawberries, basil, olive oil, and vinegar in a bowl; set aside to marinate and develop flavor.
- Make the crostini – slice a good quality baguette into ½″ slices, brush with olive oil, and toast until golden brown.
- Whisk ricotta cheese and honey until very smooth.
- Spread ricotta on crostini, top with marinated strawberries, garnish with basil and drizzle with balsamic to taste. Serve immediately.
- Feeling adventurous? Try your hand at making your own ricotta cheese – I promise it’s worth the (tiny bit of) extra effort.
- Splurge on the good bread.
- Use the ripest, freshest strawberries you can find.
Can I Make This Ahead?
Partially – both the crostini (bread) and ricotta whip can be made up to 24 hours in advance. Just note, you should not prepare the topping for this strawberry appetizer any more than 30 minutes in advance.
More Ways to Love on Strawberries
- Easy Strawberry Lemonade
- Strawberry Cucumber Salad
- Strawberry Avocado Salsa
- Sugar-Free Strawberry BBQ Sauce
- Strawberry Basil Margarita
- Avocado Strawberry Chicken Salad
Did you make this strawberry crostini? I’d love to know how it turned out! Leave a comment and a rating below.
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- 1 pint strawberries, hulled and diced
- 3 tbsp fresh basil, julienned, plus more for garnish
- 1 tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 1 baguette, divided into 24 ½" slices
- 2 tbsp olive oil, or avocado oil
- kosher, to taste
- 1 c ricotta cheese
- 2 tbsp honey
- balsamic glaze, to taste, optional
- Combine the sliced strawberries, basil, extra virgin olive oil, and balsamic vinegar in a bowl. Set aside to marinate.
- Heat oven to 375°F. Slice the baguette into 24 ½” slices and spread evenly over a baking sheet. Brush each side with oil, then sprinkle the tops with sea salt.
- Transfer the baking sheet to the oven and bake until the crostini are golden brown, flipping once halfway through, 10-12 minutes. Remove from the oven and set aside until you're ready to assemble. If making the crostini in advance, allow to cool, then place into a sealed container for up to 1 day.
- Combine the ricotta cheese and honey in a mixing bowl. Whisk until very smooth.
- Assemble the crostini. Spread 2 teaspoon ricotta cheese over each piece of crostini, then top with a heaping tablespoon of the strawberries. Garnish with more fresh basil and balsamic glaze to taste. Serve immediately.