Time: 20 min.
Complexity: easily
Servings: 6

Make crispy bruschetta on tortilla strips instead of baguette. Spread each serving with ricotta, top with fresh arugula, strawberries and basil, drizzle with balsamic glaze, sprinkle with pine nuts, and enjoy the wonderful combination of sweet berries, savory herbs, and tart balsamic vinegar.

Ingredients:

• 4 multigrain tortillas
• 1 cup semi-skimmed ricotta
• 2 tablespoons of honey
• 0.5 tsp coarse salt
• Cooking spray, as needed
• 2 cups fresh diced strawberries or peaches
• 2 tsp chopped fresh basil
• 3 tablespoons balsamic glaze
• 0.5 cups fine arugula
• 2 tablespoons toasted pine nuts or almonds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

strawberry, tortilla, ricotta cheese, honey, balsamic vinegar, pine nuts, arugula, basil

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Combine the ricotta and honey in a small bowl, whisk until combined, and set aside. Spray the multigrain tortillas evenly with cooking spray. Place them in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crisp. Remove from the oven and cut each tortilla into 4 equal strips; set aside to cool and crisp.
Step 3
• In another small bowl, combine the sliced ​​strawberries and chopped basil; set aside. Evenly distribute the ricotta mixture among the tortilla strips, drizzle each portion with balsamic glaze, layer with arugula, strawberries, and basil, and sprinkle with pine nuts.

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