Strawberries are sweet, aromatic, juicy and just plain delicious. This time of year, they are popping up in a variety of desserts, but, I’m here to change how you look at and use this amazing fruit. So, let’s take a stroll down savoury lane with my Strawberry Crostini with Lemon Basil Ricotta recipe.
Something magical happens when you mix strawberries with ground pepper and balsamic vinegar. The pepper brings out the inherent sweetness of the fruit, while the balsamic vinegar adds intense flavour and acidity to this summer appetizer. Add a crunchy crostini and some creamy ricotta, laced with lemon, basil and honey, to the mix and you’ve got yourself a deeply satisfying bite.
This appetizer comes together in under 30 minutes and couldn’t be easier to make! So, if you’re looking for a great entertaining or date night idea, a snack, or just something to make with all those ripe strawberries, you’ll have to try my Strawberry Crostini with Lemon Basil Ricotta recipe. Grab a spoon and come and cook with me! Serve and enjoy!
Prep Time: 10 minutes
Cook Time: 13 - 15 minutes
Total Time: 23 - 25 minutes
Serves: 6 - 8
Ingredients:
Crostini
1 French baguette, cut into 1/2 inch slices
3 Tbsp olive oil
Balsamic Strawberries
2 cups strawberries, stemmed and cut into 1/4 inch slices
1 Tbsp balsamic vinegar
1/4 tsp freshly ground pepper
Lemon Basil Ricotta
1 small container (280g) traditional Ricotta cheese
1 tsp olive oil
1 tsp honey
1/2 tsp lemon zest (approx. 1 lemon)
2 Tbsp basil leaves, chiffonade (approx. 5 large basil leaves)
1/4 tsp kosher salt
Pinch of freshly ground pepper
Instructions:
Preheat the oven to 400F and line a 11” x 17” rimmed baking sheet with parchment paper. Set aside.
Toasting the Crostini: Lay your bread slices in a single layer on the baking sheet and drizzle or brush them with oil. Bake the crostini for 10 minutes, then carefully flip, and bake for an additional 3 - 5 minutes or until your crostini is golden brown in colour and toasty and crispy.
Dressing up the Strawberries: While the crostini are baking, add the sliced strawberries, balsamic vinegar and ground pepper to a large bowl and gently mix until fully incorporated. Set aside and let the strawberries marinate for 10 minutes.
Making the Lemon Basil Ricotta: To a small bowl, add the ricotta, olive oil, honey, lemon zest, basil, salt and pepper and give it a good mix until well combined. Set aside.
Remove the crostini from the oven and let them slightly cool.
Assembling the Appetizer: Transfer the crostini to a plate or serving platter and, just before serving, top each with a generous spoonful of the lemon basil ricotta. Using a spatula or knife, smooth the ricotta over the crostini. Then, layer a few slices of strawberries over top. Garnish with basil leaves and serve and enjoy!
Notes:
Make Ahead Appetizer: The Lemon Basil Ricotta spread can be made a day in advance and stored in the refrigerator until ready for use.