Recipe courtesy of Mission
Recipe courtesy of Mission
Watch how to make this recipe.
Strawberry-Balsamic Ricotta Bruschetta
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- Total: 18 min
- Prep: 8 min
- Cook: 10 min
- Yield: 6-8 Servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 233
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 8 g
- Cholesterol
- 21 mg
- Sodium
- 333 mg
- Total: 18 min
- Prep: 8 min
- Cook: 10 min
- Yield: 6-8 Servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 233
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 8 g
- Cholesterol
- 21 mg
- Sodium
- 333 mg
Ingredients
Directions
- 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.
- - 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.
