The secret ingredients that bring out the natural sweetness in this appetizer are fresh strawberries and roasted tomatoes. Use a whole grain baguette for this sweet and savory appetizer.

Source: Diabetic Living Magazine


Recipe Summary

1 hr 10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with parchment paper. Arrange tomatoes and shallots in prepared pan; sprinkle with salt. Bake 45 minutes or until tomatoes are light brown and slightly dry and shallots are golden, stirring twice. Transfer to a medium bowl. Stir in strawberries; cool slightly.

  • Meanwhile, in a small bowl combine ricotta cheese, honey, and lemon zest.

  • Increase oven temperature to 425 degrees F. Cut bread diagonally into 20 slices; lightly coat both sides with cooking spray. Place on a large baking sheet. Bake 5 to 7 minutes or until light brown and crisp, turning once.

  • Spread bread slices with ricotta mixture. Top with tomato mixture and balsamic glaze, basil, and pepper.

Nutrition Facts

2 bruschetta
115 calories; protein 5.2g; carbohydrates 18.2g; dietary fiber 1.8g; sugars 7g; fat 2.8g; saturated fat 1.3g; cholesterol 7.6mg; vitamin a iu 533.5IU; vitamin c 10.8mg; folate 13.8mcg; calcium 75.9mg; iron 0.4mg; magnesium 11.3mg; potassium 174.5mg; sodium 187.9mg.

1 starch, 1/2 fat, 1/2 vegetable