View Full Version : Bruschetta with Fruit

06-06-2011, 12:32 AM
Bruschetta with Strawberrys,Ricotta,Lemon and Arugula
Be sure to use a fresh ricotta for this recipe. A creamy, mild goat cheese may be used in place of the ricotta. Makes 2.

2 large strawberries, hulled, thinly sliced
2 tablespoons balsamic vinegar
2 slices peasant or levain bread
Extra virgin olive oil
Sea salt
1/4 cup fresh ricotta or mild goat cheese, room temperature
1 teaspoon finely grated lemon zest
1/2 cup arugula leaves, washed and dried
Freshly ground black pepper

Toss the strawberries and balsamic vinegar together in a small bowl; set aside. Preheat oven broiler. Brush bread slices with olive oil. Sprinkle with a little salt. Broil in the oven until golden brown, turning once.
Smear the ricotta over the bread slices. Sprinkle with lemon zest. Pile arugula on the bruschetta. Remove the strawberries from the vinegar, shaking off excess liquid, and arrange over the arugula. Whisk 2 tablespoons of olive oil and a pinch of salt into the remaining vinegar. Drizzle over and around the bruschetta. Garnish with black pepper.

Bruschetta with Raspberry Ricotta, Peach &Vanilla

1 1/2 cups ricotta cheese
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
1 vanilla bean,seeds only
(save the pod to poach the peaches)
3 tablespoons sugar
3 cups water
2 cups confectionary sugar
1 teaspoon lemon zest
1 teaspoon lemon rind
3 tablespoons lemon juice, strained
1 medium ripe but firm peach
4 slices sourdough bread, well toasted
1 cup fresh raspberry
reserved peach syrup
1/4 cup small mint leaf
icing sugar, to dust

For the ricotta, combine all the ingredients in a food processor or cake mixer. Process or whisk until smooth and shiny (about 5-8 minutes). The ricotta can be refrigerated at this stage and kept for 1 or 2 days, but do allow it to come to room temperature and give it a good whisk before serving.

For the peaches, combine all ingredients except the peaches in a heavy-based saucepan.
Score the top of the peaches as you would for blanching a tomato. In a small saucepan, just large enough to hold the peaches, bring the syrup to the boil then add the peaches. Cover with a piece of waxpaper and simmer gently until the skin starts to come away from the fruit (about 5-10 minutes depending on the ripeness).

Remove the peaches from the syrup with a slotted spoon and plunge into iced water to cool. Reduce the syrup by a third over a rapid heat or until thick and glossy. Strain and reserve. Once the peaches are cool, gently peel off the skin. If not using right away, refrigerate the peaches at this stage.

Cut the peach halves in a single layer on a flat heatproof tray. Spoon a little of the peach syrup over the peaches and grill for 5-8 minutes under a hot grill until slightly caramelised.
smear a thick layer of ricotta on each piece of sourdough. Place 2 peach halves on each. Toss the raspberries in the reserved syrup then divide among the 4 bruschetta (you probably won?t need all the syrup, which can be reserved for another use). Top with the mint leaves. Dust each dish with confectionary sugar and serve .
Angel Food Bruschetta with Raspberrys


One half small 7-inch angel food cake, cut into 8 wedges (about 4 oz. total)
3 cups raspberries
1/4 cup caramel ice cream topping
1Tbsp. mint or apricot jelly
1 cup frozen fruit sorbet
Fresh mint sprigs
In large nonstick skillet toast cake slices over medium-high heat for 3 to 5 minutes, turning to brown evenly. Set aside.

Meanwhile, in blender container or food processor bowl combine 2 cups of the raspberries, the caramel topping, and mint jelly. Cover and blend or process with several on/off turns to combine and puree berries. Strain through a fine mesh strainer. Stir remaining 1 cup berries into strained berry mixture.
To serve, place toasted cake slices on plates. Top with berry mixture, a small scoop of sorbet, and mint sprigs. Makes 4 servings.