Crostini with Balsamic Strawberries & Ricotta
- Dorine M.
READER REVIEW
“The prettiest appetizers at my daughter’s graduation party. 5 stars!"
½ cup strawberries ¼ cup balsamic vinegar 1 tsp. lemon zest 2 tsp. brown sugar 5 tbsp. ricotta ½ baguette
INGREDIENTS
FULL RECIPE
Crostini with Balsamic Strawberries & Ricotta
YIELD
12 servings
TYPE
appetizer
TIME
15 minutes
LEVEL
beginner
Slice the baguette into 12 ½ inch slices. Toast them at 350 F. for 5 minutes or until nicely toasted.
1.
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.
4.
In a small sauce pan, add 4 tbsp. balsamic vinegar and 2 tsp. brown sugar. Reduce 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.