Ricotta Crostini with Balsamic Strawberries
Fresh balsamic strawberries served on toasted crostini with a honeyed ricotta and fresh basil make the perfect party appetizer.
Servings 16 toasts
- 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
Adjust 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.