strawberry ricotta bruschetta

4 servings, 1 bruschetta each

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 Land O Lakes ® Cinnamon Sugar Butter Spread
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.


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.