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Close-up of crostini with balsamic strawberries and ricotta on a wooden board, garnished with fresh strawberries and basil.
Alyssa

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: International
Calories: 48
Ingredients Method Notes

Ingredients
  

  • ½ cup strawberries chopped
  • ¼ cup balsamic vinegar
  • 1 tsp lemon zest
  • 2 tsp brown sugar
  • 5 tbsp ricotta

Method
 

  1. Slice the baguette into 12 ½ inch slices. Toast them at 350 F. for 5 minutes or until nicely toasted.
  2. 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.
  3. 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.
  4. Prepare 1 tsp. of lemon zest during the reduction.
  5. Combine strawberries and lemon zest, pour in the balsamic reduction, and stir gently.
  6. Spread ricotta on each toast and top with the balsamic strawberries.

Notes

These crostini are perfect for any fancy gathering and are quick to prepare.