Strawberry and Ricotta Appetizer

Strawberry appetizer
Yasmin Fahr


  • loaf ciabatta, sliced thinly into 1-inch pieces
  •   Fresh ricotta
  • One  16-ounce box fresh strawberries, stemmed and sliced thinly
  •   Handful of Marcona almonds
  •   Honey, for drizzling
  • 6-8   basil leaves, chiffonade

A sweet combination of strawberries and honey that's nicely balanced with the creaminess of ricotta and the crunchy, nuttiness of Marcona almonds. Oh, and the lovely fragrance of fresh basil. Serve this quick appetizer on top of toasted ciabatta bread or other crostini-like pieces for a quick and pretty appetizer. 

Click here for 6 Sweet and Savory Strawberry Recipes.


Toast the ciabatta until firm and allow to cool. On a serving plate, loosely spread the ricotta on the bread slices. Top with slices of strawberry and a handful of the Marcona almonds. Drizzle with honey and top with the basil leaves. 


Calories per serving:

304 calories

Dietary restrictions:

High Fiber Vegetarian, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 28g 43%
  • Carbs 205g 68%
  • Saturated 4g 20%
  • Fiber 24g 96%
  • Trans 0g
  • Sugars 27g
  • Monounsaturated 12g
  • Polyunsaturated 9g
  • Protein 42g 85%
  • Sodium 1,973mg 82%
  • Calcium 696mg 70%
  • Magnesium 329mg 82%
  • Potassium 1,749mg 50%
  • Iron 18mg 98%
  • Zinc 6mg 38%
  • Phosphorus 669mg 96%
  • Vitamin A 448µg 50%
  • Vitamin C 297mg 495%
  • Thiamin (B1) 2mg 116%
  • Riboflavin (B2) 1mg 87%
  • Niacin (B3) 18mg 92%
  • Vitamin B6 1mg 33%
  • Folic Acid (B9) 847µg 212%
  • Vitamin E 11mg 54%
  • Vitamin K 711µg 888%
See detailed nutritional info Have a question about nutritional data? Let us know.
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