Ingredients:

• ½ cup strawberries – chopped
• ¼ cup Strawberry balsamic vinegar
• 2-3 tsp. Meyer Lemon Extra Virgin Olive Oil
• 1 tsp. lemon zest
• 2 tsp. brown sugar
• 5 tbsp. ricotta
• ½ baguette

Instructions:

Slice the baguette into 12 ½ inch slices. Toast them at 350 F. for 5 minutes or until nicely toasted.

While your bread is toasting, chop strawberries tiny pieces until you have ½ cup. If your strawberries are very ripe, you might want to place them on a paper towel while you prepare the balsamic reduction sauce to allow the juice to release. Otherwise, the strawberry juices will water down the sauce when combined.

In a small sauce pan, add 4 tbsp. Strawberry balsamic vinegar and 2 tsp. of brown sugar. Reduce the vinegar over medium heat, stirring occasionally, for 6-8 minutes, until the consistency is somewhat thick and saucy.

While the sauce reduces, prepare 1 tsp. of lemon zest.

Combine strawberries and lemon zest, pour the balsamic reduction sauce into your measuring cup or bowl, and gently stir.

Add a little ricotta to each toast, then carefully add the delicious balsamic strawberries to the crostini. Drizzle Meyer Lemon Extra Virgin Olive Oil over plated Crostini for a hint of lemon flavor.

Enjoy!