Strawberry, Ricotta Bruschetta

Strawberry, Ricotta Bruschetta with Pink Peppercorns and a glass of rosé

This post has been sponsored by Babylonstoren.

Strawberry, Ricotta Bruschetta with Pink Peppercorns and a glass of rosé

I adore rosé season. Truth be told I drink rosé all year round but it is always a joy to drink it during summer when the weather is warm and the garden is flourishing. This is one of my favourite things to enjoy alongside rosé. My favourite rosé is Babylonstoren Mourvèdre Rosé. A unique blushing pink wine with hints of strawberry and rose, it pairs beautifully with this, echoing the fruitiness whilst cutting through the creamy ricotta with a delicate acidity. Babylonstoren is also the official rosé of the RHS Chelsea Flower Show 2022 and this year’s vintage has just arrived in the UK. It is available from the Newt in Somerset (a wonderful place that I highly recommend visiting if you have the chance) you can also order it from their online shop here. Shipping is free.

Ingredients

| Serves 4 |

  • 300g strawberries

  • 250g ricotta

  • Sea salt

  • Zest of 1 lemon

  • 1tbsp pink peppercorns

  • Fresh mint leaves

  • Slices of toasted sourdough to serve

 Method

  • Wash and slice the strawberries into roughly 5mm slices.

  • Season the ricotta generously with a good pinch of sea salt, add the lemon zest and stir. Taste to check for seasoning. It should have a little salty kick.

  • Slice your sourdough and toast it in the toaster or under the grill. You can do this ahead of time if you like.

  • Spread the ricotta generously onto the sourdough and top with the sliced strawberries.

  • Sprinkle over the pink peppercorns, crushing them slightly between your fingers as you do. Tear over fresh mint and serve alongside chilled glasses of rosé. My favourite is Babylonstoren Mourvèdre Rosé.

Canapés, Dinner Party, Most PopularAlexandra Dudleystrawberry, bruschetta, rosé, apreritivo, ricotta, pink peppercornsComment