Red, White and Blue Bruschetta
Whipped ricotta and fresh berries sit atop crusty baguette slices creating a patriotic spin on bruschetta. The perfect finger food for your Fourth of July celebration.
Happy 250th, America! Get your Independence Day party off to a delicious start with this easy, patriotic appetizer. Toasted baguette slices are topped with a lightly sweetened whipped ricotta cheese. Fresh blueberries and diced strawberries are tossed in a simple strawberry sauce and nestled on top of the ricotta. The finishing touch is a drizzle of balsamic glaze which adds a perfect hint of savoriness.
Let me show you how easy this bruschetta is to make.
Start by slicing the baguette into 28, 1/2-inch-thick slices. Brush both sides with olive oil and toast them in the oven.
While the bread in toasting, blend the ricotta cheese, powdered sugar, and lemon zest in a food processor on low speed until smooth.
For an extra hint of sweetness, toss the blueberries and diced strawberries in a simple, 2-ingredient strawberry sauce.
Assembly is easy; just spread a small amount of whipped ricotta on the baguette slices, top it with berries, and drizzle with balsamic glaze.
If you’re looking for more Fourth of July recipe ideas, here are few that deserve a place at your gathering.
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It’s pasta salad season, and honestly, I couldn’t be happier. Perfectly cooked al dente pasta and cool, crunchy vegetables mingling together in a creamy, tangy, slightly sweet dressing – it doesn’t get better than that (at least in my book)!
So Simple Three Bean Salad
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Lightened Strawberry Pretzel Dessert
I love strawberry pretzel dessert – there, I said it! Yes, I’m a registered dietitian who’s not ashamed to admit that this layered pretzel crust, cream cheese filling, strawberry Jello topped concoction ranks very high on my list of favorite things to eat. In fact, it’s not uncommon for my husband to make it for me on my birthday or for Mother’s Day.
Happy Fourth of July!
Darlene
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RED, WHITE and BLUE BRUSCHETTA
Yield: 14 servings
Serving Size: 2 bruschetta
Prep: 20 minutes
Ready: 40 minutes
INGREDIENTS
1 baguette (8 ounce), sliced into 28, 1/2-inch-thick slices
2 tablespoons extra virgin olive oil
1 container (15 ounce) part-skim ricotta cheese
6 tablespoons powdered sugar
1/2 teaspoon lemon zest or orange zest
2 tablespoons strawberry jam
1 tablespoon water
3/4 cup fresh blueberries
3/4 cup fresh diced strawberries
1 tablespoon balsamic glaze
DIRECTIONS
Preheat oven to 400 degrees F. Slice baguette into 28, 1/2-inch-thick slices and lightly brush both sides with olive oil. Arrange on a large baking sheet and toast in the oven for 10 to 14 minutes, flipping each slice halfway through.
To a food processor fitted with an S-blade, add ricotta cheese, powdered sugar, and lemon zest. Blend on low speed until smooth, about 10 to 15 seconds. Transfer to a container, cover, and refrigerate until ready to assemble the bruschetta.
In a medium-sized bowl, whisk together strawberry jam and water. Add blueberries and strawberries to the bowl and gently stir to coat berries in the strawberry sauce. Refrigerate berries until ready to assemble the bruschetta.
To assemble the bruschetta, spread 1 tablespoon of whipped ricotta on a baguette slices and top with glazed berries. Arrange bruschetta on a serving platter and drizzle with balsamic glaze. To prevent sogginess, assemble bruschetta right before serving.
Nutrition Information per Serving
127 Calories, 5 g Total fat, 2 g Saturated fat, 0 g Trans fat, 9 mg Cholesterol, 104 mg Sodium, 17 g Total carbohydrate, 1 g Dietary fiber, 6 g Total sugars, 5 g Added sugars, 5 g Protein, 0 mcg (0%) Vitamin D, 100 mg (8%) Calcium, 0.3 mg (2%) Iron, 70 mg (2%) Potassium
© 2026 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
