since strawberries are in season, this variation on traditional bruschetta works perfectly for a an appetizer or party nibble
- 2 lbs strawberries
- 1 loaf ciabatta bread anything with a crust and a good chew
- fresh basil leaves
- balsamic vinegar
- 16 oz. part-skin ricotta cheese any type will work
- balsamic vinaigrette to drizzle
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Angle a small sharp knife and cut, in a circular motion, around the green leafy top of the strawberry and into the pale flesh directly underneath. Remove the hull and discard. Reserve ~ 8-10 strawberries with hulls intact for garnish. Rinse all and set aside.
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Position strawberries with the tip side up and slice into ~ 1/4" slices.
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Score two slices of prosciutto into 8-10 thin strips. Set aside.
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Take basil leaves and stack 4-5 and then roll into a cylinder. Slice into thin ribbons and then separate. Think STACK, ROLL, SLICE. Set aside.
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Preheat oven to 425 deg. Slice bread into 1/2" slices and arrange on a baking sheet to toast for ~ 10 min. until crisp and lightly browned.
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While the bread is toasting, place the sliced strawberries into a stovetop skillet on low/low medium heat with 1 tsp of olive oil. Soon after, add the balsamic vinegar (not the vinaigrette) and let it simmer a few more minutes until the vinegar has slightly reduce. Remove from heat.
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Spread ricotta evenly on warm toasted bread, layer the prosciutto, and then spoon strawberries evenly on toasts.
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Drizzle with the balsamic vinaigrette lightly and then garnish with the basil ribbons.
- cheeses: garlic herb cheese spread, ricotta, fresh mozzerella, goat cheese, cottage cheese, cream cheese, mascarpone (for more desserty version).
- meats: prosciutto, pepperoni, salami, bacon
- fruits: tomatoes, strawberries, cantaloupe, peaches, any type of berries, pears, etc.
- garnishes: basil, arugula, parsley, thyme, micro greens, etc.
- fruit spreads: fig jam, strawberry jam, peach, etc.
- breads: ciabatta, baguette, sourdough, crusty italian, any bread with a good chew and crust that will make a crunchy base to support all of the toppings without becoming soggy
- dressings: anything that compliments the other choices but I find the balsamic vinaigrette pairs well with most combinations.
- i have made this with peaches, using prosciutto and ricotta.
- an alternative version can also spread some fig jam on the toasts which would pair nicely with prosciutto and cantaloupe, then garnishing with arugula.
- as long as there is some type of cheese, fruit, meat (optional), garnish, and a dressing to drizzle at the end for presentation you will have something amazing to offer your guests or bring to the next summer BBQ!