Roasted Strawberry Bruschetta is an elegant appetizer that is fresh and vibrant! Juicy roasted strawberries, creamy ricotta cheese layered on a crunchy baguette slice. An appetizer is perfect for summer entertaining!
We’re right in the middle of peak strawberry season and every time I see these red beauties at the grocery store I can’t help but buy them. For most of the country, June is prime time for strawberries. You might also see them in the fall at some farmers’ markets, thanks to some varieties that can produce until almost October! I’m using this gorgeous red summer fruit to put a sweet twist on a classic with my roasted strawberry bruschetta!
How to pick the best strawberries
Here are a few tips for picking the best strawberries at the supermarket:
To make the most delicious roasted strawberry bruschetta, follow these tips:
- Pay attention to color: A vibrant red color is the main tipoff to a ripe, sweet strawberry. Avoid brown or shriveled tops
- Look for fresh green leaves. After the berries are picked, the green leaves will begin to dry and wilt. The longer the berries have been picked, the more wilted the leaves will look. Fresh green leaves mean that the berries are fresh, too.
- Check for mold signs. If you can see one moldy berry in the box, there are probably more you can’t see. This means they’re going bad. Choose a different box.
- Shop local. There’s nothing sweeter than locally-purchased farmer’s market strawberries. Because these strawberries are sourced closer to your area, they don’t have to be harvested before they’re ripe in order to survive shipping. The fresh ones can be harvested at peak ripeness, allowing for much more flavor.
How do you roast strawberries?
If this fruit wasn’t already perfect, roasted strawberries are maybe even better than fresh ones. Promise! Toss them in some sugar, vanilla, and a pinch of salt and put them in the oven for about 25 minutes. The berries begin to caramelize, which creates an incredible sweetness as they break down and release their juices, and make a candy-like syrup that is to die for. Once you go roasted, you’ll never go back!
This recipe is incredibly easy to make, and will be a hit with any strawberry lover! I added some lavender sugar to my strawberries before I roasted them, which adds a really unique flavor, but this is optional! You can make your own lavender sugar by placing 1 tablespoon of dried lavender in the bowl of a food processor and blend it for 10 to 15 seconds to chop it into small pieces. Add 1 cup of sugar and pulse to combine. Then whisk an additional cup of sugar in until the lavender is well combined.
The combination of sweetened ricotta and roasted strawberries is enough to make anyone fall in love!
What to serve with strawberry bruschetta
These dishes are great compliments to strawberry bruschetta:Print
For the roasted strawberries
1 lb strawberries, hulled and sliced in half
1/4 cup sugar (lavendar sugar optional)
1 tsp vanilla
For the ricotta
1 cup ricotta cheese
1 tsp vanilla
1 tbl honey
Sliced bread (I chose ciabatta)
Honey for drizzling
Start by tossing the strawberries with 1/4 cup sugar, vanilla and salt. Spread in an even layer on a lined baking sheet and roast at 375 for 20 minutes. The strawberries should be soft and their juices should have created a syrup like consistency on the pan.
Make the ricotta by combining ricotta, honey, and vanilla in a small bowl and whisk to combine.
Toast the bread slices until golden brown. Spread ricotta on top and place 1 – 2 tablespoons of roasted strawberries on top. Drizzle with honey and serve!
Keywords: bruschetta; strawberries