Ingredients
Chocolate Whipped Ricotta:
- 1 cup ricotta cheese
- 1.5 tbsp cocoa power, unsweetened
- Dark Chocolate Olive Oil to drizzle
- Olive Blossom Honey to taste
- 2 tbsp mini chocolate chips
Bruschetta:
- 1 baguette sliced
- 2 tbsp Dark Chocolate Olive Oil
Assembly & Serving:
- 2 cups fresh strawberries rinsed and diced
- Strawberry Balsamic Reduction, for drizzling
Instructions
For the ricotta:
- Combine the ricotta, cocoa powder, olive oil, and honey in a bowl. Whisk until combined. Stir in the mini chocolate chips.
For the bruschetta:
- Preheat your oven to 350 degrees. Cut baguette into slices, then cut those slices in half at a diagonal in order to form heart shapes! Brush with Dark Chocolate Olive Oil and toast slices in the oven until crisp.
For the topping:
- Dice strawberries and place into a bowl, then drizzle with Dark Chocolate Olive Oil. Add a pinch of salt, then stir to combine.
To assemble:
- Spread ricotta onto the toasted baguette slices. Place together to form into heart shapes. Top with diced strawberry mix. Drizzle with Strawberry Balsamic Reduction. Serve and enjoy!