Crostini with Strawberry Balsamic, Ricotta, and chopped Strawberries
Featuring: Strawberry Balsamic Vinegar, and Meyer Lemon Extra Virgin Olive Oil
½ cup strawberries – chopped
- 2-3 tsp. Meyer Lemon Extra Virgin Olive Oil
1 tsp. lemon zest
2 tsp. brown sugar
5 tbsp. ricotta
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.