In JennieÕs Kitchen
meals made easier, one
recipe at a timeª
strawberry ricotta
bruschetta
makes 4 pieces
1 cup (5 ounces) whole
strawberries, stems removed and sliced 1/8-inch thick
1 teaspoon (6 grams) natural
cane sugar
2 mint leaves, chopped fine
4 slices baguette, cut
1/2-inch thick
2 teaspoons cinnamon sugar
butter
4 teaspoons fresh ricotta
Combine the strawberries,
sugar and mint in a medium bowl. Stir well to coat, and let sit on the counter
for 30 minutes, so the strawberries release their juices.
Meanwhile, preheat an
outdoor grill. Using a butter knife, spread 1/2 teaspoon of the cinnamon sugar
butter on one side of each slice of bread. Place the bread slices on the grill
and cook until slightly charred, 30 to 60 seconds, then turn over and cook
another 30 to 60 seconds on the other side.
Spread 1 teaspoon on the
buttered side of each slice of grilled bread. Spoon an even amount of
strawberries on top of each slice of bread. Serve immediately.
Tips:
Be sure to scrape the grill
dow with a wire brush before grilling the bread, especially if you previously
cooked something strong flavored or meat-based.
Don't fret once strawberry
season is over. You can swap in raspberries (leave them whole) or fresh peach
slices.