Bruschetta with ripe strawberries and ricotta cheese
2 servings
10 minutes
Bruschetta with ripe strawberries and ricotta cheese is an exquisite combination of freshness and tenderness born from European culinary traditions. Crispy ciabatta baked to a golden crust serves as the perfect canvas for the soft creamy ricotta cheese. Sweet, juicy strawberries lightly soaked in balsamic cream reveal a vibrant contrast of flavors, while fresh corn salad adds a light green note. This dish is a harmony of summer mood and gastronomic pleasure that can be served as a morning appetizer, light dinner, or a savory addition to a wine evening. It impresses with its simplicity yet sophistication, leaving behind a subtle, memorable taste.
1
Cut the ciabatta into pieces. Bake in the oven until crispy.
- Ciabatta: 60 g
2
Spread ricotta cheese on each piece.
- Ricotta cheese: 60 g
3
Cut the strawberries into 4 pieces and mix with balsamic cream.
- Strawberry: 80 g
- Balsamic cream: 10 g
4
Place strawberries in sauce on each bruschetta. Garnish with corn salad.
- Strawberry: 80 g
- Corn salad: 10 g
5
Pour with the remaining balsamic sauce.
- Balsamic cream: 10 g