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.