Holiday bruschetta with Jules Esposito

Good Morning CT at Nine

(WTNH) — Baker and blogger Jules Esposito puts a sweet spin on holiday bruschetta.

Strawberry-Balsamic Bruschetta


1  baguette, cut into 1″ slices

3 tbsp extra-virgin olive oil  

1 c. ricotta

2 tbsp honey 

 2 tsp salt

pinch of freshly ground black pepper

1 c.  strawberries, small dice

1 c. heirloom tomatoes small dice

2 tbsp fresh basil, chiffonade

balsamic glaze, for serving


1. Brush slices of baguette with oil, bake on both sides until toasty. 

2. Mix ricotta and honey, adding a pinch of salt. 

3. In a separate bowl, combine the remainder of the ingredients. 

4. Assemble bruschetta by spreading ricotta mixture, and topping with about a tablespoon of the strawberry/tomato. Drizzle with balsamic & serve!

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