Traditional tomato bruschetta has become so ubiquitous in the U.S. you can even buy jars of prepared toppings and pretoasted bread. So we decided to reinvent it as a breakfast or dessert item.
Instead of starting with a garlic-rubbed toast, we take slices of baguette and slather them with low-fat yet creamy part-skim ricotta cheese. If you like, you could vary the recipe by using Neufchatel (reduced-fat cream cheese) or even thick Greek-style yogurt.
We then top them with sliced strawberries and a drizzle of honey — reminiscent of the tomatoes and olive oil from traditional versions. Capping the creamy strawberry toasts is a sprinkle of herbs to add a fresh counterpoint to all the sweetness.
While these strawberry-ricotta bruschetta are a natural fit as part of a breakfast or brunch, they make a fine passed appetizer as well.
For a tart variation, toss the diced strawberries in a sweet balsamic vinegar glaze before assembling and skip the honey drizzle.
Start to finish: 10 minutes
Servings: 10 (2 slices per serving)
12-inch baguette, cut into 20 slices
1¼ cups part-skim ricotta cheese
1 pound strawberries, hulled and cut into ¼-inch dice
Honey, to taste
20 fresh mint or basil leaves, cut in thin strips (chiffonade)
Lightly toast the slices of baguette. Spread each slice with about 1 tablespoon of ricotta cheese. Divide the diced strawberries among the slices of toast. Drizzle with honey, sprinkle with mint (or basil) and serve.
Nutrition information per 2 slices (values are rounded to the nearest whole number): 270 calories; 34 calories from fat (13 percent of total calories); 4 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 48 g carbohydrate; 11 g protein; 3 g fiber; 457 mg sodium.