Ingredients
- 1 baguette, sliced into ½ inch pieces*
- 1-2 tbsp extra virgin olive oil
- 1 cup ricotta cheese
For the balsamic strawberries:
- 1-pint (12 oz/2 cups) strawberries, hulled and sliced
- 1 tbsp balsamic vinegar
- 1 tbsp sugar
- ½ tsp black pepper
- 1 lemon, zest
- 1 tbsp fresh mint, chopped
Instructions
- Preheat the oven to 425 degrees F.
- For the balsamic strawberries. In medium bowl, gently toss the strawberries with sugar, balsamic vinegar, and black pepper. Set aside for 20 minutes.
- Toast the bread. In the meantime, slice the baguette into ½ inch pieces and brush olive oil over the top of each slice.
- Place the bread in a single layer on a baking sheet and bake for 4-6 minutes (at 425 degrees F), until the bread is golden-brown and crispy. Check frequently to make sure the bread does not burn.
- Assemble the crostini. Spread the ricotta onto each piece of bread (divide evenly among the bread pieces) before topping with the balsamic strawberry slices. Drizzle a light amount of balsamic syrup (leftover from the bowl) on top of the crostini.
- Finish by topping with lemon zest and fresh mint if you like. Best served immediately.
Notes
- *I used an 18-inch baguette cut on the diagonal resulting in larger pieces. If you slice the bread straight across, you will be able to cut 32 small crostini pieces.
- Nutritional calories represent one crostino.