Best Skinny Strawberry Honey Bruschetta Recipes

Strawberry Bruschetta image

Provided by Giada De Laurentiis

Categories dessert

Time 10m

Yield 3 servings

Number Of Ingredients 4

3 slices (1/2-inch-thick) rustic white bread
2 to 3 tablespoons unsalted butter
10 strawberries, sliced
3 to 5 teaspoons sugar

Steps:

Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Spread the butter over the toasts. Arrange the sliced strawberries over the toasts. Sprinkle the strawberries with the sugar. Broil until the sugar begins to caramelize, about 2 minutes.

Strawberry Ricotta Bruschetta image

Provided by Katie Lee Biegel

Categories appetizer

Time 15m

Yield 12 crostini

Number Of Ingredients 7

1 cup finely diced strawberries
1 tablespoon chopped fresh mint
2 teaspoons extra-virgin olive oil
Flakey sea salt
12 toasted baguette slices
1 cup ricotta cheese
Balsamic vinegar (use an aged balsamic that is thick and syrupy), for garnish

Steps:

In a small bowl, toss the strawberries with the mint, olive oil and a pinch of flakey sea salt. Spread each slice of baguette with ricotta cheese. Top with a spoonful of strawberries, drizzle with balsamic and sprinkle with more flakey sea salt.

Strawberry Bruschetta image

Provided by Paula Jones

Categories Appetizer

Time 15m

Yield 24

Number Of Ingredients 7

24 slices (1/2 inch thick) baguette (about 8 oz)
1 lb fresh strawberries, chopped
1 teaspoon sugar
1 container (15 oz) ricotta cheese
Balsamic vinegar
4 to 6 fresh basil leaves, coarsely chopped
Cracked black pepper to taste

Steps:

Heat oven to 375°F. Place baguette slices on large ungreased cookie sheet. Bake about 5 minutes or until lightly toasted.
Meanwhile, in medium bowl, mix strawberries and sugar.
Spread ricotta cheese over each toasted baguette slice. Top evenly with strawberries. Drizzle with balsamic vinegar; sprinkle with basil and pepper.

Nutrition Facts : ServingSize 1 Serving

Strawberry-Balsamic Ricotta Bruschetta image

Provided by Food Network

Time 18m

Yield 6-8 Servings

Number Of Ingredients 10

4 Mission® Artisan® Multigrain Tortillas
1 cup Part-skim ricotta cheese
2 tbsp. Honey
½ tsp. Kosher salt
Non-stick cooking spray As needed
2 cups Strawberries, fresh, diced
2 tsp. Basil, fresh, chopped
3 tbsp. Balsamic glaze
½ cup Baby arugula
2 tbsp. Pine nuts, toasted

Steps:

1.Preheat conventional oven to 400°F. 2.Combine ricotta and honey in small mixing bowl; whisk to combine and set aside. 3.Coat Mission® Artisan® Multigrain Tortillas evenly with non-stick spray. Place in single layer on baking pan and bake 8 to 10 minutes or until golden and crispy. Remove from oven and cut each tortilla into 4 equal strips; set aside to cool and crisp. 4.In second small mixing bowl, combine diced strawberries and chopped basil; set aside. 5.Spread ricotta mixture evenly across tortilla strips, drizzle each with balsamic glaze, layer arugula greens, basil-scented strawberries and a sprinkling of pine nuts.
- Replace fresh diced peaches for strawberries and toasted almonds instead of pine nuts for a late summer version of this recipe. - Grill the tortilla on each side for even more flavor.