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Photographs & recipe: Izy Hossack / Editor: Emma Sleight

Strawberry & lemony
ricotta bruschetta


Serves 6-8

300g loaf of crusty bread
Olive oil
125g ricotta cheese
Juice and finely grated zest of one lemon
10g parmesan, finely grated
Salt and black pepper
Handful of fresh basil leaves, finely chopped
6 cherry tomatoes, finely chopped
100g strawberries, hulled and roughly chopped
½ small red onion, very finely chopped
Aged balsamic vinegar or glaze, to drizzle

1. Cut the bread into slices around two centimetres thick. Drizzle or brush with olive oil and then grill on both sides until slightly charred.

2. Mix the ricotta, lemon zest and parmesan in a bowl with a good pinch each of salt and pepper.

3. In a separate bowl, mix the basil, tomatoes, strawberries and red onion with a good pinch each of salt and pepper. Squeeze in half the lemon juice – taste the mixture and adjust with more lemon, salt or pepper.

4. Spread some of the ricotta mixture on the bread. Top with a spoonful of the strawberry salsa. Drizzle with balsamic vinegar if desired and serve immediately.

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