Need an easy appetizer to take with you to a summer barbecue or get together? My balsamic strawberry toasted crostini with ricotta & fresh basil is the perfect choice.
Fresh strawberries are in season and what better way to use them than tossed in a little balsamic vinegar and served on top of toasted French bread with a honey-flavored ricotta cheese and fresh basil from the garden.
This recipe is simple to make and your guests will polish them off. Sweet red strawberries take on an even sweeter taste when aged balsamic vinegar is added. Using vinegar may sound strange but it's actually a strawberry's best friend.
While typically used in savory Italian dishes, ricotta cheese works well in desserts and also this easy appetizer. Just drizzle in some local honey and fresh cracked pepper and spoon it onto crusty crostini slices. Top with the balsamic strawberries and fresh basil.
I took a plate of these crostini to a Kentucky Derby party and they were a hit. They are the perfect finger food and bite-size portions and one loaf makes plenty. This recipe would also be delicious with raspberries or blackberries.
Balsamic strawberries are delicious served on top of yogurt or pound cake and make for an elegant dessert or appetizer.
Balsamic Strawberry Toasted Crostini with Ricotta & Fresh Basil
Makes 16-20 slices. Total time: 30 minutes. Printable recipe
- 1 loaf French bread
- Olive oil
- 1 pound ricotta cheese
- 2 tablespoons honey
- 1 tablespoon fresh cracked pepper
- 1 pound strawberries, chopped
- 2 tablespoons aged balsamic vinegar
- 1 tablespoon fresh basil, chopped
Adjusted the oven racks and preheat the broiler to 500°F. Slice the French bread into 1/4 inch slices. Brush olive oil using a pastry brush to one side of the bread. Broil for 5 minutes watching closely to make sure the bread doesn't brown too quickly. Once browned remove the bread from the oven and transfer to a platter.
In a small bowl mix together the ricotta cheese, honey and fresh cracked pepper. In a separate bowl, allow the strawberries and balsamic vinegar to marinate for 20 minutes.
Top each slice of French bread with a spoonful of the ricotta cheese mixture and top with strawberries and chopped basil. Serve immediately.