Looking for a sensational appetizer to share with friends and family this weekend?  Look no further than this decadent Strawberry-Ricotta Bruschetta. This recipe combines the sweet taste of fresh strawberries with the indulgent texture of ricotta cheese. Add on some pomegranate seeds and the savory taste of the balsamic reduction, and you have a healthy and tasty appetizer, and everyone will be demanding this recipe!




Recipe by Denise Pickett-Bernard PhD, RDN, LDN



For the balsamic reduction:

1 Cup balsamic vinegar

2 Tablespoons brown sugar

1 Tablespoon lemon juice, freshly squeezed

For the bruschetta:

1 large French baguette, sliced into 1-inch thick slices

1 1/2 Cups whole milk ricotta cheese, preferably homemade

2 Cups arugula or water cress, washed and spin-dried

3 pints fresh strawberries, hulled and sliced into small cubes



Place balsamic vinegar, sugar and lemon juice in a saucepan. Heat on medium heat. Let it simmer until it is reduced by half, 10-15 minutes. Transfer it to a bowl (or a glass jar) and let it cool on the kitchen counter.

Meanwhile, arrange baguette slices on a baking sheet and broil them until golden brown, 1-2 minutes on each side. Alternatively, you can toast them in a toaster or grill them on a grill.

Spread each slice with a generous layer of ricotta cheese. Top them off with arugula, strawberries and pomegranate seeds (if using). Drizzle each slice with balsamic reduction and sprinkle with Maldon salt. Serve immediately.