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Crostini with Balsamic Strawberries and Ricotta

A delightful blend of fresh strawberries and creamy ricotta on toasted baguette slices, enhanced with a balsamic reduction, perfect for snacks or appetizers.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: Italian
Calories: 100
Ingredients Method Notes

Ingredients
  

Baguette Preparation
  • ½ baguette ½ baguette Cut into 12 slices about ½ inch thick.
Strawberry Mixture
  • ½ cup ½ cup strawberries (chopped) Chopped into small pieces.
  • ¼ cup ¼ cup balsamic vinegar For the balsamic reduction.
  • 2 teaspoons 2 teaspoons brown sugar For sweetness in the reduction.
  • 1 ts 1 tsp. lemon zest Freshly zested from one lemon.
Ricotta Layer
  • 5 tablespoons 5 tbsp. ricotta Used to spread on baguette slices.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Cut the baguette into 12 slices, each about ½ inch thick.
  2. Place baguette slices on a baking sheet and toast them in the oven for about 5 minutes, or until golden and crunchy.
  3. Chop the strawberries into small pieces until you have around ½ cup.
  4. In a small saucepan, add ¼ cup balsamic vinegar and 2 teaspoons brown sugar. Heat over medium heat, stirring occasionally until it reduces to a thick sauce, about 6-8 minutes.
  5. Zest one lemon to obtain 1 teaspoon of lemon zest.
  6. In a mixing bowl, combine the chopped strawberries and lemon zest. Once the balsamic reduction is ready, pour it into the bowl and gently mix everything together.
Assembly
  1. Once the baguette slices are toasted, spread a bit of ricotta cheese on each slice and top with a generous spoonful of the balsamic strawberries.

Notes

For best results, enjoy crostini fresh. Store leftover balsamic strawberries and toasted baguette separately to maintain crispness. Made-ahead tips: prepare strawberries in advance and store them for up to 3 days. Toast baguette slices just before serving.