These Strawberry Balsamic Crostini lay on a thin layer of whipped ricotta and are sprinkled with fresh basil, making them a delightfully refreshing bite. The creamy, smooth ricotta pairs so well with the crusty bread, fresh strawberries, and tangy balsamic reduction.
INGREDIENT NOTES AND SUBSTITUTIONS:
There are only five ingredients you need to make these totally tasty strawberry crostini, making them the perfect fresh appetizer recipe you can throw together last minute if you so need.
- Fresh Strawberries: The sweet strawberries are the perfect flavor combination in this dish!
- Substitutions: Instead of strawberries, you could swap fresh peaches.
- Baguette: You want a nice crusty baguette here!
- Substitutions: You can use a different kind of bread such as sourdough or ciabatta, but make sure that you cut it to get sizes that would mirror those of baguette slices.
- Ricotta Cheese: Whole milk ricotta is best for the richest flavor.
- Substitutions: You could use low-fat ricotta cheese or goat cheese.
- Fresh Basil: The most delicious herb for these crostini that has a flavor to hold its own while not overwhelming.
- Substitution: I would either omit the herb, or try a little bit of fresh mint on top.
- Balsamic Reduction: Balsamic reduction has almost a completely different flavor than regular balsamic – a little sticky, sweet, and slightly tangy. Because of this, it is delicious with the sweet strawberries.
KITCHEN TOOLS YOU NEED:
- Cutting board
- Chef's knife
- Serrated knife
- Baking sheet
- Mixing bowl
HOW TO MAKE STRAWBERRY CROSTINI WITH RICOTTA AND BALSAMIC:
This recipe is an absolute breeze to make, making devouring it all that more joyful!
- Prep. Cut your strawberries, mix your ricotta with salt and pepper, slice your baguette ½ inch thick, and chop your basil.
- Toast the bread. Lay your sliced baguette pieces on your baking sheet in an even layer. Drizzle olive oil on top and bake at 375℉ for 5-10 minutes, until golden brown.
- Assemble. On top of each slice of baguette, dollop about 1-2tbsp of ricotta cheese, followed by sliced strawberries, then drizzled with balsamic glaze, and lastly topped with basil ribbons.
You can toast the bread on the grill or in a toaster oven as well.
Yes! You can do a little bit of the prep-work ahead of time (eg slice the strawberries), but I would recommend assembling day-of. However, you can assemble a few hours ahead of time, just keep them at room temp.
You can easily make this at home! Simply add about 1 cup of balsamic vinegar to a saucepan, bring to a gentle boil, then reduce to a simmer. Simmer it for about 15-20 minutes until it coats the back of your spoon.
It depends how thick you slice the bread! Could be 12, could be 24.
You can, however they are definitely best enjoyed same-day. If you really wish to save them, you can store them in the fridge in an air-tight container. However, prepare for the bread to absorb a bit of the liquid from the ricotta and get a little soggy (nothing too crazy, though).
MORE STRAWBERRY TREAT RECIPES:
- Mini Strawberry and Blueberry Galettes
- Strawberry and Raspberry Cardamom Biscuit Cobbler
- Strawberry Peanut Butter Bars
- Biscuit Strawberry Shortcakes
Strawberry Balsamic Crostini
- 16 oz fresh strawberries
- 1 baguette
- 16 oz whole milk ricotta cheese
- 2 tablespoon fresh basil chopped
- 1-2 tablespoon balsamic glaze
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Preheat your oven to 375℉.
- Cut your strawberries, mix your ricotta with salt and pepper, slice your baguette ½ inch thick, and chop your basil.
- Lay your sliced baguette pieces on your baking sheet in an even layer. Drizzle olive oil on top and bake at for 5-10 minutes, until golden brown.
- On top of each slice of baguette, dollop about 1-2tbsp of ricotta cheese, followed by sliced strawberries, then drizzled with balsamic glaze, and lastly topped with basil ribbons.