Recipe courtesy of Mission

Strawberry-Balsamic Ricotta Bruschetta

  • Total: 18 min
  • Prep: 8 min
  • Cook: 10 min
  • Yield: 6-8 Servings
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Ingredients

4 Mission® Artisan® Multigrain Tortillas

1 cup Part-skim ricotta cheese

2 tbsp. Honey

½ tsp. Kosher salt

Non-stick cooking spray As needed

2 cups Strawberries, fresh, diced

2 tsp. Basil, fresh, chopped

3 tbsp. Balsamic glaze

½ cup Baby arugula

2 tbsp. Pine nuts, toasted

Directions

  1. 1.Preheat conventional oven to 400°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 arugula greens, basil-scented strawberries and a sprinkling of pine nuts.
  2. - 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.

Cook’s Note

- 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.

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