Strawberry Bruschetta Recipe

Slice and toast

Preheat oven to 400°F (200°C). Slice the baguette on the bias into 12–14 slices about 1/2" thick. Arrange slices on a baking sheet in a single layer.

Brush each slice lightly on both sides with 3 tablespoons olive oil and sprinkle both sides with a pinch of sea salt and a little freshly ground black pepper.

Toast in the preheated oven for 6–8 minutes, flipping once halfway, until golden and crisp at the edges. Remove and set aside to cool slightly.

Prepare ricotta

In a small bowl, combine 1 cup whole-milk ricotta, 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, 1 teaspoon honey, 1/4 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Whisk until smooth and slightly airy. Taste and adjust salt or honey as needed.

If the ricotta seems very wet, strain for 15–20 minutes in a fine-mesh sieve over a bowl to thicken before mixing.

Prepare strawberries and onion

Place 2 cups thinly sliced strawberries and 1/4 cup very thinly sliced red onion in a bowl. Add 1 teaspoon balsamic vinegar, 1/4 teaspoon coarse salt, and 1/4 teaspoon freshly ground black pepper. Toss gently to combine.

Let sit 5–10 minutes at room temperature to macerate — this draws out juices and marries flavors without making the topping soggy.

Stir in the chiffonade of 12 basil leaves just before assembling so the basil stays bright.

Assemble bruschetta

Spread about 1 generous tablespoon (or roughly 1/2 ounce) of the ricotta mixture onto each toasted bread slice. Spoon 1 to 2 tablespoons of the macerated strawberry-onion mixture over the ricotta, letting some of the juices fall onto the toast.

Scatter a small pinch (about 1 teaspoon) of the chopped pistachios over each piece for crunch.

Drizzle each bruschetta lightly with balsamic glaze (about 1/2 teaspoon per piece) and, if desired, a tiny drizzle of the remaining 1 teaspoon olive oil. Garnish with a small fresh basil leaf.

Arrange on a platter and serve immediately so the toast remains crisp. If making slightly ahead, keep ricotta and strawberry topping separate and assemble up to 15 minutes before serving.