Honey Strawberry Basil Bruschetta

Bright, juicy strawberries meet fresh basil and creamy ricotta in this irresistible Honey Strawberry Basil Bruschetta, all drizzled with BeeMaid Honey for the perfect sweet-and-savoury bite. Served on crusty toasted bread, this easy appetizer balances the freshness of ripe fruit with the richness of ricotta and the delicate floral notes of Canadian honey. Perfect for summer gatherings, brunch spreads, or a light snack, this recipe is as beautiful as it is delicious—and ready in minutes!

Check out this recipe on social media!

Nut Free

Vegetarian

Watch Tutorial

Ingredients

Recipe

2 Tbsp.

BeeMaid Honey

3 Tbsp.

Basil Leaves (finely sliced)

2 Tbsp.

Olive Oil

2 Tsp.

Balsamic Vinegar

1/2 Tsp.

Black Pepper

2 Cups

Fresh Strawberries (diced)

1 Cup

Ricotta Cheese

Large Baguette (sliced)

Garnish

Balsamic Reduction

Directions

Preheat oven to 400F. Placed the pieces of baguette onto a baking sheet lined with parchment paper. Brush the tops and sides of the bread with the 1 Tbsp of the olive oil. Bake in the oven for 5 minutes, flip the pieces, then bake for an additional 5 minutes (until golden brown). Allow to cool for 10 minutes on a baking rack.
In a large bowl, combine the diced strawberries, sliced basil leaves, remaining olive oil and balsamic vinegar and toss until fully coated.
In a separate small bowl, combine the ricotta cheese and BeeMaid Honey, mixing with a spoon. Let set in the fridge for 15 minutes – 30 minutes before serving.
Assemble the bruschetta by adding a dollop of the honey ricotta mixture. Top with approx. 1 Tbsp of the strawberry basil mixture. Top with a sprinkle of black pepper and a final drizzle of BeeMaid Honey and balsamic reduction.