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.
Servings: 12 crostini
- ½ cup strawberries - chopped
- ¼ cup balsamic vinegar
- 1 tsp. lemon zest
- 2 tsp. brown sugar
- 5 tbsp. ricotta
- ½ baguette
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.
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
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