Whipped ricotta, strawberry and dark chocolate bruschetta

Strawberry and ricotta bruschetta


½ cup ricotta cheese

½ tsp. vanilla extract

1 tsp. honey

½ cup strawberries, quartered

A small handful of walnuts, roughly chopped

25g dark chocolate, melted

2 slices sourdough bread, toasted


  • Add ricotta cheese, vanilla extract and honey to a mixing bowl. Gently whip the ricotta and other ingredients with a whisk until light and fluffy.
  • To melt chocolate, add 4cm of water to a medium saucepan and bring to a very gentle simmer. Add chocolate to a heat-safe bowl and place on top of the saucepan. Stir with a spatula until the chocolate melts and becomes smooth. Remove bowl from heat and allow to cool.
  • Spread ricotta mixture on toast and top with strawberries, walnuts and dark chocolate.


Recipe created for Victorian Strawberries.


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