Strawberry-Balsamic Ricotta Bruschetta Recipe -
Strawberry-Balsamic Ricotta Bruschetta Recipe
  • READY IN 18 mins

Strawberry-Balsamic Ricotta Bruschetta

Recipe by  

"If you've never tried strawberries and balsamic together, now's the time. This unexpected pairing is an ideal way to start a meal and the perfect snack to pass around at parties."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    8 mins
  • COOK

    10 mins

    18 mins


  1. Preheat a conventional oven to 400 degrees 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 with arugula greens, basil scented strawberries and a sprinkling of pine nuts.
Kitchen-Friendly View


  • Hints:
  • 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.

Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2011

I love all these ingredients. It was great as an appetizer but I think I am going to try it as a salad. I doubled the basil, honey and just used balsamic. No glaze. I highly recommend this for a big change from the ordinary same-ol-same

Most Helpful Critical Review
Jul 16, 2012

This recipe sounded so interesting I was just waiting to love it! Ended up a little disappointed. Not terrible just not great. Maybe the tortillas? Not sure what it was but probably won't try this one again.


8 Ratings

Sep 30, 2011

This was super yummy! Made them for a party. Everyone loved them. I will be making them again.

Feb 27, 2012


May 27, 2012

When does the salt go in?

Apr 08, 2014

I’d give this 5 stars for flavor and eye appeal, but a 2 or 3 for practicality. Bruschetta is finger food to me, but there was no way we could eat this without a fork. You get the tortillas too crisp, and they’ll just crack/crumble when you cut them. Not crisp enough and the toppings will make them collapse. I think the solution may be simple...cut the tortillas before you bake them crisp. Wasn’t quite sure what a “balsamic glaze” was or where to buy it, so I just did a balsamic reduction until it reached a thick syrupy stage, and it added great flavor. My hubby really liked the concept and taste, so I’ll try this again cutting the tortillas and then baking so they’ll be crisp enough to hold the toppings and not collapse. Strawberries, basil, arugula, and the creamy ricotta really is a winning combination.


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  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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