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Strawberry Ricotta Crostini

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

  1. Preheat the oven to 425 degrees F.
  2. For the balsamic strawberries. In medium bowl, gently toss the strawberries with sugar, balsamic vinegar, and black pepper. Set aside for 20 minutes.
  3. Toast the bread. In the meantime, slice the baguette into ½ inch pieces and brush olive oil over the top of each slice.
  4. 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.
  5. 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.
  6. 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.