Roasted Strawberry Bruschetta with Ricotta
Serves: Makes 6 Bruschette
  • 2 pints fresh strawberries, hulled and diced
  • 2-3 Tablespoons dry sweetener of choice (coconut sugar, maple sugar, brown sugar)
  • 3 large slices of crusty peasant bread, about ½-inch thick (I used a half whole wheat/half white round bread from Whole Foods)
  • unrefined, cold-pressed, extra-virgin olive oil or melted coconut oil for brushing on the bread
  • ¾ cup whole milk or almond milk ricotta cheese (mascarpone also works)
  • 2 teaspoons raw honey or pure maple syrup
  • Maldon salt (flaky sea salt)
  • Optional: shaved dark chocolate and/or thin pieces of dark chocolate for melting on top of the toast
  1. Preheat oven to 400 degrees. Pile the strawberries onto a large rimmed baking sheet lined with unbleached parchment paper. Sprinkle with sugar. Toss to coat and spread in an even layer. Roast strawberries for 15 minutes or until they soften and start to lose their shape.
  2. Meanwhile, preheat a grill to medium. Brush both sides of bread with oil. Grill bread on both sides until toasted and slightly charred, about 30-60 seconds on each side. Cut the bread in half crosswise and arrange on a platter.
  3. In a small bowl, mix together the ricotta and the honey/maple syrup.
  4. Spread a few tablespoons of the ricotta onto the grilled bread. Top with about ¼ cup of roasted strawberries and a pinch of flaky salt. Sprinkle with dark chocolate shavings, if desired.
Another way to go is to grill one side of the bread, flip it over and immediately place a thin piece of dark chocolate on the top of the bread while it grills. You don’t need a lot, just a square or two. Remove from the heat and spread the melted chocolate with a knife. Top with roasted strawberries and ricotta if you like.
Recipe by Pamela Salzman at