Strawberry Balsamic Ricotta Bruschetta


  • 4 corn tortillas
  • 1 cup ricotta cheese
  • 2 tbs honey
  • kosher salt and black pepper to taste
  • non stick cooking spray
  • 2 cups fresh strawberries, diced
  • 1 tbs chopped basil
  • 2 tbs balsamic glaze
  • 1/2 cup baby arugula
  • 2 tbs pine nuts


  • Preheat oven to 400 degrees.
  • Coat the tortillas evenly with nonstick cooking spray.
  • Place the tortillas in a single layer on a baking sheet and bake for 8 to 10 minutes or until golden and crispy.
  • Remove from oven and cut each tortilla into 4 equal strips and set aside to cool.
  • In a small mixing bowl, combine the diced strawberries and chopped basil, then set aside.
  • Spread the ricotta mixture evenly across the tortilla strips and drizzle each with balsamic glaze, layer with arugula greens, the strawberry mixture and a sprinkling of pine nuts.
  • To make the balsamic glaze, add balsamic vinegar to a sauce pan and using medium heat, reduce until a glaze forms.

Print Recipe

No Comments

Leave a reply