I first made these crostini on a warm May afternoon, testing them for a Mother’s Day brunch. The kitchen smelled like warm bread and sweet strawberries within minutes, and I remember thinking—this is the kind of thing that looks fancy but doesn’t demand a million hands in the kitchen. Crostini are basically tiny, toasted slices of baguette that have been an Italian staple for ages: simple bread, a little olive oil or butter, and whatever bright topping you love. Here, tart-sweet balsamic strawberries meet cool, creamy ricotta for a combo that feels seasonal and just a little bit gourmet.
These crostini are sweet, tart, creamy and, I’ll be honest, some of the prettiest little appetizers I’ve served in recent months. They come together quickly: toast the baguette, reduce a little balsamic into a glossy syrup, toss chopped strawberries with lemon zest, dollop on whipped ricotta, and crown with the strawberries. They’re perfect for a picnic, bridal shower, or just a night when you want something light and special without a lot of fuss.
Ingredients Needed for the Recipe
Below you’ll find everything I used. I’ve written measurements in parentheses where they’re important for accuracy, and I’ve also included substitution ideas. If you’re short on something, the dish is forgiving—but I’ll note when an exact step matters.
- Baguette (½ baguette) – the base: thin slices toasted until just crisp; use a crusty loaf for the best contrast of crunchy edge and tender crumb.
- Strawberries (½ cup, chopped) – sweet, fragrant fruit that becomes jammy with a little heat; choose ripe but not mushy berries so you get both texture and flavor.
- Balsamic vinegar (¼ cup or start with 4 tbsp for reduction) – reduced into a syrup to add concentrated sweet-tart depth; cheaper balsamics won’t reduce as nicely, so use a decent bottle.
- Brown sugar (2 tsp) – helps caramelize the balsamic and smooth out acidity; you can use honey for a slightly different flavor profile.
- Lemon zest (1 tsp) – brightens the berries and cuts through the richness of the ricotta; don’t skip it.
- Ricotta (about 5 tbsp total) – the creamy topping; whisked or lightly beaten it spreads and clings to the toast; mascarpone is an optional richer swap.
- Olive oil – for brushing the toast if you like a savory edge and a golden color; not required if you prefer dry toasts.
- Salt & pepper – a pinch of salt balances the sweetness; freshly cracked pepper can be lovely on top for contrast.
- Fresh herbs (optional) – basil or mint lift the flavors; add as a garnish to finish.
- Dietary alternatives – vegan ricotta or a cashew-based spread for dairy-free needs; gluten-free baguette for GF diets.
Step-by-Step Instructions
I made these exactly as written the first time and then tweaked them twice: once to perfect the balsamic reduction, and once to get the ricotta texture exactly right so it doesn’t slide off the toast. Below are clear steps, plus the how-to cues I used while cooking.
- Slice the baguette: Cut the baguette into twelve ½-inch slices. You want thin but sturdy slices so they toast evenly and hold the topping. If your loaf is fresh, a serrated knife and a gentle sawing motion will give clean cuts.
- Toast the bread: Arrange slices on a baking sheet and toast at 350°F for about 5 minutes, or until nicely toasted. Watch the oven—after the 4-minute mark the edges will start to golden quickly. The toasts should be crisp at the edges and slightly tender in the center; they’ll crisp more as they cool.
- Tip: If you prefer extra crunch, brush with a little olive oil before toasting and broil for 30–60 seconds at the end, but keep a close eye to avoid burning.
- Prep the strawberries: While the toasts are in the oven, hull and chop the strawberries into tiny pieces until you have about ½ cup. If your strawberries are extremely ripe and juicy, blot them on a paper towel for a minute so they don’t water down the balsamic reduction once combined.
- Make the balsamic reduction: In a small saucepan, add 4 tablespoons of balsamic vinegar and 2 teaspoons of brown sugar. Reduce over medium heat, stirring occasionally, for 6–8 minutes until the mixture is thick and saucy. Watch it closely—balsamic will go from glossy to sticky fast.
- Sensory cue: The raw vinegar smell will mellow and become syrupy; you’ll see the bubbles slow and the liquid coat the spoon. That’s when it’s done.
- Troubleshoot: If your reduction becomes gritty or seems too thick, stir in a teaspoon of warm water off-heat to loosen it. If it’s too thin, simmer a bit longer in very short intervals.
- Finish the strawberry mix: Zest 1 teaspoon of lemon and add to the chopped strawberries. Pour a spoonful or two of the cooled balsamic reduction over the berries and gently stir; you want the strawberries coated but not swimming.
- Prepare the ricotta: Spoon ricotta into a bowl and stir vigorously (or whisk) to get it a little creamier—about 5 tablespoons total for the batch. If you like a softer, more spreadable texture, beat it with a fork and a pinch of salt; for a fluffier mouthfeel add a teaspoon of olive oil or a tiny splash of cream.
- Tip for texture: If your ricotta is watery, drain it in a fine sieve for 10–15 minutes first, or line it with cheesecloth. Too-wet ricotta will make the toast soggy.
- Assemble: Add a small spoonful of ricotta to each toast, spreading it gently. Top with a careful spoonful of the balsamic strawberries—press lightly so the berries don’t tumble off. Finish with a drizzle of any remaining balsamic reduction and a few tiny basil or mint leaves if you have them.
- Presentation cue: Arrange crostini on a wooden board or platter with a scattering of extra berries for color. The contrast of white ricotta, ruby strawberries, and dark balsamic syrup looks lovely.
Tips for Perfecting the Crostini
Over years of testing, I’ve learned little tweaks that make the difference between okay crostini and truly memorable ones. Temperature, texture, and timing matter.
- Don’t over-reduce the balsamic. It should be syrupy and coat a spoon, not clump into a sticky candy. It continues to thicken as it cools.
- Toast cues: The toasts should rattle slightly when you tap them and be golden at the edges. If they’re too soft, they’ll become soggy under the strawberries.
- Balance is everything. If the topping tastes flat, add a pinch of salt to the ricotta or a squeeze of lemon to the berries—salt brightens flavors more than sugar does.
- Ricotta consistency: If your ricotta is grainy, whip it a bit—creamier ricotta feels more luxurious and clings better to the toast.
- Assemble at the last minute for parties. The toasts hold up best if you keep components separate until just before serving.
Enhance your dish by adding balsamic glazed roasted vegetables as a flavorful side.
Variations: Herbs and Flavors to Explore
One of my favorite things about crostini is how easy they are to riff on. I’ve tried basil, mint, thyme, and even a sprinkle of lemon thyme for different seasons.
- Basil – classic, aromatic, and pairs beautifully with strawberries; add whole or chiffonade for a fresh burst.
- Mint – bright and cooling; great if your strawberries are very sweet and you want contrast.
- Thyme – subtle and savory; use sparingly for a more sophisticated edge.
- Citrus zest – a little orange or lemon zest on top of the strawberries lifts the whole bite.
- Flavored oils – a tiny drizzle of herb-infused olive oil over the ricotta can be delicious.
- Different fruits – figs, peaches, or thinly sliced plums work the same way when lightly macerated or tossed with a reduction.
Consider trying different toppings, such as our classic bruschetta, for an Italian twist on your crostini.
Pairing Suggestions: Best Wines and Dishes
These crostini play nicely with both light wines and complementary dishes. I usually serve them as part of a spread rather than a lone appetizer so guests can mix and match flavors.
- Wines: A crisp Sauvignon Blanc brightens the strawberry notes; a lightly sweet Prosecco makes everything feel festive. If you prefer red, a chilled Beaujolais or a light Pinot Noir works surprisingly well.
- Other dishes: Pair with a fresh arugula salad, a simple charcuterie board, or grilled seafood for a summer menu.
These crostini would pair beautifully with savory garlic mushrooms for a delightful appetizer spread.
Complement your crostini with a refreshing grilled chicken caesar salad for a complete meal experience.
Storage Tips and Make-Ahead Options
I often make components ahead if I’m hosting. Here’s how I keep everything fresh and simple to assemble at serving time.
- Make the balsamic reduction a day ahead and store it in an airtight container in the fridge. Reheat gently before use—warm it just enough to loosen it if it’s become firm.
- Prepare the strawberries up to 24 hours ahead, but hold off on tossing them with the reduction until a few hours before serving to prevent them from getting too soft.
- Keep toasted bread in an airtight container at room temperature for a day; if it softens, re-toast for a minute or two to recover the crunch.
- Store leftover ricotta in the fridge in a sealed container for up to 3 days; if it separates, stir gently and adjust seasoning before using.
- Assembled crostini do not store well for long—the toast will soften. Assemble right before serving for best texture.
Nutritional Information
Per the original recipe yield (12 crostini), the nutrition breakdown is modest for a small appetizer—useful to know if you’re portioning for guests.
- Calories: ~48 kcal per crostini
- Fat: ~1 g
- Carbohydrates: ~7 g
- Protein: ~1 g
Health notes: Strawberries are a great source of vitamin C and antioxidants, and ricotta contributes calcium and some protein. To make this lower-fat, use part-skim ricotta or a plant-based ricotta alternative.
FAQ
Can I make the balsamic reduction ahead of time?
Absolutely! You can prepare the balsamic reduction a day in advance. Just store it in an airtight container in the refrigerator and give it a gentle reheat before using.
What can I substitute for ricotta?
For a dairy-free option, you can use vegan ricotta or even a creamy cashew spread. If you’re looking for a different flavor, mascarpone or cream cheese are also great alternatives.
How do I know when the toast is ready?
The toast is ready when it turns golden brown and is crispy to the touch. Keep an eye on it while it toasts to prevent burning!
What other toppings can I use on crostini?
Feel free to get creative! You can add fresh herbs, nuts, or other fruits like figs or peaches to elevate your crostini. The possibilities are endless!
How do I store leftover crostini?
If you have leftovers, it’s best to store the components separately. Keep the toasted bread in an airtight container and the strawberry topping in the fridge. Assemble just before serving to maintain freshness!
Conclusion and Serving Suggestions
These crostini with balsamic strawberries and ricotta are a small package of contrasts—crisp bread, pillowy ricotta, and glossy, tangy strawberries. They’re easy to scale up for a crowd and satisfying in their simplicity. I serve them warm or at room temperature; they’re lovely as part of a brunch spread or as an elegant starter for a dinner party.
For gatherings, I’ll set out a tray with toasts, a bowl of ricotta, and the strawberry mixture so guests can assemble their own—this keeps the toasts crunchy and is a fun interactive touch. If you’re making them for two, halve the recipe and enjoy immediately. Either way, don’t be afraid to experiment with herbs or swap the fruit seasonally—peaches and figs work like a dream with the same technique.
I’ve been making a version of this for years, and every time I revisit it I find one tiny adjustment that makes it better—usually a pinch more lemon zest or a slightly longer balsamic reduction. That’s the kind of recipe that’s forgiving and encourages you to make it your own. Have fun with it, and let the bright strawberry flavor carry the crostini to the table.
Original Recipe (Quick Reference)
- Yield: 12 crostini
- Prep time: ~10 minutes
- Cook time: ~5–8 minutes for reduction and toasting
- Slice the baguette into twelve ½-inch slices. Toast them at 350°F for about 5 minutes or until nicely toasted.
- Chop strawberries into teeny pieces until you have ½ cup. If very ripe, blot excess juice on paper towel.
- In a small saucepan, add 4 tbsp balsamic vinegar and 2 tsp brown sugar. Reduce over medium heat, stirring occasionally, for 6–8 minutes until thick and saucy.
- Zest 1 tsp lemon and combine with the chopped strawberries. Pour the balsamic reduction into the berries and stir gently.
- Spread a little ricotta on each toast (about 5 tbsp total for the batch), then spoon the balsamic strawberries on top. Serve immediately.
Crostini with Balsamic Strawberries and Ricotta
Ingredients
Method
- Slice the baguette into 12 ½ inch slices. Toast them at 350 F. for 5 minutes or until nicely toasted.
- Chop strawberries into very small pieces until you have ½ cup. Allow the juice to release on a paper towel if they are very ripe.
- In a small saucepan, add 4 tbsp. balsamic vinegar and 2 tsp. of brown sugar. Reduce the vinegar over medium heat for 6-8 minutes until thickened.
- Prepare 1 tsp. of lemon zest during the reduction.
- Combine strawberries and lemon zest, pour in the balsamic reduction, and stir gently.
- Spread ricotta on each toast and top with the balsamic strawberries.