Try our delicious bruschetta trio for a fun presentation at your 4th of July bbq! Our Traditional, Strawberry & Honey with Ricotta and Blueberry-Lemon are sure to give everyone a new favorite flavor!
Olive oil, as needed
Balsamic glaze or honey, drizzle
For the traditional:
5 tomatoes, diced
1 large bunch basil, chiffonade
Salt, to taste
Olive oil, to taste
1 clove garlic
For the Berry Ricotta:
1 pint strawberries or raspberries, diced if strawberries
2-4 tablespoons honey
1 tablespoons tarragon, diced
1 cup ricotta
For the Blueberry-Lemon:
1 jar blueberry-lemon jam (or your favorite blueberry jam)
1 container mascarpone cheese
1 serrano pepper, thinly sliced
Preheat oven to 375 degrees.
Prepare toast by cutting baguettes into slices. Brush both sides with olive oil and sprinkle with salt. Bake in oven until just starting to brown, making sure that they don't get too crispy or hard. Cut garlic in half and rub directly over toasts for the traditional (1 baguettes worth) Remove and let cool.
For the traditional: In a bowl, mix tomatoes, basil and salt. Let rest until ready to place on toasts. Just before placing on toast, add olive oil. Scoop out just the tomato topping with as little juice as possible onto toast. Then go back and drizzle some juice over the top of the finished bruschetta.
For the berry ricotta: In a bowl, mix together berries, honey and tarragon. Spread a tablespoon of ricotta onto the toast, then top with berry mixture.
For the blueberry-lemon: Spread some mascarpone on toast. Top with a dollop of jam, then top with a slice of serrano pepper.
Place all three brushettas on a large platter or cutting board. Drizzle over the top with honey or balsamic (or both!) and enjoy!