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Raspberry & Lemon Ricotta bruschetta

You’ll need:

1 fresh baguette slice

1 cup ricotta cheese

1 tsp lemon extract

1 tsp vanilla extract

1 tsp lemon zest

Fresh mint leaves

2 cup frozen raspberries

1/4 cup balsamic vinegar (for raspberries)

1/4 cup balsamic vinegar (for glaze)

1 tbsp sugar

In a bowl mix raspberries, 1/4 c. balsamic vinegar and 1 tbsp sugar (If you want sweet add a little more, I like tart so a tbsp was plenty) In a kettle on medium high heat, bring to a boil and stir continually until until the sauce begins to reduce and thicken. Remove from heat and let cook completely. It will thicken as cools also. Should be about a 10 minute process of heating and reducing. Rinse out kettle and pour in the other 1/4 cup vinegar, bring to a boil stirring continuously, let reduce by half and until it form as a glaze texture. Remove from heat and let cook in small bowl.

In a separate bowl add in ricotta cheese, lemon extract and vanilla extract, mix well and set aside.

Slice baguette into pieces and toast at 425 for 3-5 minutes until they crunch up and brown just a tiny bit.

To assemble. Take the sliced roast and spread a good amount of the ricotta mixture in top then spoon on a little of the raspberry sauce. Top with a fresh mint leaf you can chop so it is in tiny pieces but I loved how the leaf looked in top. Next zest lemon over the top and then either drizzle the balsamic glaze over top or put one nice size drop in middle of the toast. Sprinkle the tray with fresh raspberries, lemon zest and balsamic glaze! Enjoy! (Served 8-10 guests, 3 bite size pieces)

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