Crostini with Balsamic Strawberries and Ricotta

These crostini with balsamic strawberries and ricotta are sweet, tart, creamy and perhaps the prettiest appetizers you can serve at your next fancy picnic, Mother’s Day brunch or bridal shower. They also take less than 20 minutes to prepare!

I served these beautiful treats with prosciutto and chive cream cheese crostini at my last brunch party and at first, I could tell my guests were a little unsure about them. At first glance, people may not expect an appetizer that combines a fruit with a cheese, bread and balsamic vinegar to be particularly tasty.

But when one guest gave it a try, and his eyes lit right up and he said “That’s incredible!” they all disappeared in an instant.

A Few Tips!

1. Only use fresh strawberries

Frozen strawberries will release too much liquid once thawed and will be a bit too mushy to give these crostini a nice, fresh texture.

2. Assemble these crostini just before serving

Assemble the crostini about 20 minutes (at most) before serving. If you want to prep your strawberries and sauce a few hours beforehand, however, simply keep the chopped strawberries and sauce separate until you’re ready to assemble the crostini.

Common Questions:

1. Does balsamic vinegar really go with strawberries?

It sure does! A strawberry’s most forward flavors are sweet, a little citrusy, and flowery. Balsamic vinegar is also sweet, but has a tangy flavor that “fills in the blanks,” so to speak, of strawberry, the way that salt complements pepper, or sweet complements sour. The flavors round each other out nicely.

2. Can I make any substitutions?

I’d say the strawberries, baguette, balsamic vinegar and brown sugar are all a must, but if you want this crostini to be more dessert-like, you can substitute mascarpone for the ricotta.

3. What will I require for this recipe?

• cutting board
• bread knife
• small bowl
• oven pan with rack
• lemon zester or grater
• measuring cup
• small sauce pan

How to Make Crostini with Balsamic Strawberries and Ricotta – Step by Step

1. Slice the baguette into 12 ½ inch slices. Toast them at 350 F. for 5 minutes or until nicely toasted.

2. While your tiny toasts are toasting, chop strawberries into teeny, tiny pieces until you have ½ cup.

3. If your strawberries are very ripe, you might want to place them on a paper towel while you prepare the balsamic reduction sauce to allow the juice to release. Otherwise, the strawberry juices will water down the sauce when combined.

4. In a small sauce pan, add 4 tbsp. balsamic vinegar and 2 tsp. of brown sugar. Reduce the vinegar over medium heat, stirring occasionally, for 6-8 minutes, until the consistency is somewhat thick and saucy.

5. While the sauce reduces, prepare 1 tsp. of lemon zest.

6. Combine strawberries and lemon zest, pour the balsamic reduction sauce into your measuring cup or bowl, and gently stir.

7. Add a little ricotta to each toast.

8. Then carefully add the delicious balsamic strawberries to the crostini.

Help Yourself to Even More Summery Recipe Inspiration!

Sunshine Lavender Lemon Bars

Layered Raspberry & Peach Crisp

Creamy, No Bake Lemon Cheesecake Mousse with Strawberries

White Chocolate Cheesecake Mousse with Raspberry Compote

And for even more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

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5 from 6 votes

Crostini with Balsamic Strawberries and Ricotta

These crostini with balsamic strawberries and ricotta are sweet, tart, creamy and perhaps the prettiest appetizers you can serve at your next fancy picnic, Mother’s Day brunch or bridal shower.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Appetizer

Cuisine: International

Keyword: Balsamic Strawberries

Servings: 12 crostini

Calories: 48kcal

Author: Genevieve Morrison

Ingredients

• ½ cup strawberries - chopped
• ¼ cup balsamic vinegar
• 1 tsp. lemon zest
• 2 tsp. brown sugar
• 5 tbsp. ricotta
• ½ baguette

US Customary - Metric

Instructions

• Slice the baguette into 12 ½ inch slices. Toast them at 350 F. for 5 minutes or until nicely toasted. 
• While your tiny toasts are toasting, chop strawberries into teeny, tiny pieces until you have ½ cup. If your strawberries are very ripe, you might want to place them on a paper towel while you prepare the balsamic reduction sauce to allow the juice to release. Otherwise, the strawberry juices will water down the sauce when combined.
• In a small sauce pan, add 4 tbsp. balsamic vinegar and 2 tsp. of brown sugar. Reduce the vinegar over medium heat, stirring occasionally, for 6-8 minutes, until the consistency is somewhat thick and saucy.
• While the sauce reduces, prepare 1 tsp. of lemon zest.
• Combine strawberries and lemon zest, pour the balsamic reduction sauce into your measuring cup or bowl, and gently stir.
• Add a little ricotta to each toast, then carefully add the delicious balsamic strawberries to the crostini.

Notes

For this recipe, you will require:

 

• cutting board
• bread knife
• small bowl
• oven pan with rack
• lemon zester or grater
• measuring cup
• small sauce pan

Nutrition

Serving: 1crostini | Calories: 48kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Cholesterol: 3mg | Sodium: 70mg | Potassium: 33mg | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 0.4mg