Strawberry Basil Bruschetta
Total Time: 15 mins
Serves 4
Looking for a fun dish to bring to your 4th of July parties? Try out this tasty twist on bruschetta!
Beautiful strawberry bruschetta made with juicy, balsamic-marinated strawberries, fresh basil, and creamy ricotta all on top of toasted crostini. This delicious, easy strawberry bruschetta recipe is the perfect way to use up summer produce for a wonderful appetizer that takes just 15 minutes to make!
Current research indicates that strawberries retain their vitamin C levels for only the first few days of freshness, after that the vitamin C levels drop dramatically. Strawberries are freshest when they are vibrant and pinkish-red.
New studies are also revealing that strawberries are able to help prevent blood sugar spikes despite their sugar content, helping to regulate proper blood sugar levels.
An old traditional recipe for strawberries takes advantage of the malic acid in the berries using them to remove discoloration from badly yellowed teeth. Mashed and mixed with a bit of bicarbonate of soda, the mixture was left to sit on the teeth for about 5-8 minutes and the rinsed off with warm water. A fresh cut strawberry rubbed on the face was said to help whiten the skin and soothing sunburns.
The high levels of enzymes contained in strawberries helps them fight against the kinds of cell damage and inflammation that contribute to the aging process. A study conducted by Tufts University showed that rats exposed to radioactive energy suffered fewer aging effects (such as motor and cognitive functions) if given strawberry extracts than those rats who did not receive the extract.
In TCM strawberries are cooling, sweet and sour they cool the body and quench thirst. Also used for indigestion, poor appetite and relieving dry cough.
INGREDIENTS
8-10 (½-inch) slices of french baguette
1 tablespoon extra virgin olive oil
1 ½ cups diced strawberries
5 fresh basil leaves, thinly julienned, plus more for garnishing
½ teaspoon kosher salt, divided
1 tablespoon balsamic vinegar
½ cup whole milk or part skim ricotta cheese
Balsamic glaze, for drizzling (optional)**
INSTRUCTIONS
Preheat the oven to 400 degrees F.
Stir together the diced strawberries, julienned basil, 1/4 teaspoon salt, and balsamic vinegar. Taste and add a pinch of sugar if you'd like a sweeter bruschetta! Let sit for at least 10 minutes.
Add the baguette slices to a baking sheet and brush the top of each slice with olive oil. Bake for 10 minutes or until lightly golden brown.
White the baguette slices bake, mix together the ricotta and remaining 1/4 teaspoon salt. Dollop ricotta onto each crostini, spreading ever so slightly towards the edges, then top with the strawberry mixture, more basil, and balsamic glaze if desired. Makes 8-10 crostini. Feel free to double the recipe if you are serving a crowd. Enjoy!
NOTES
**You can make your own balsamic glaze right at home! Add 1 cup balsamic vinegar to a small pot and place over medium heat. Bring to a slight boil, then reduce heat to low and simmer, stirring every few minutes until it thickens, reduces in half, and coats the back of a spoon, about 20 minutes. Immediately drizzle over the assembled bruschetta. If it thickens, simply reheat until it has thinned and can be easily drizzled. Store in an airtight container in the fridge for up to 3 months.
photo and recipe credits to Ambitious Kitchen
