Strawberry Balsamic Crostini with Whipped Ricotta
on Jun 20, 2016, Updated Aug 25, 2024
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This easy to make, sweet and savory Strawberry Balsamic Crostini with Whipped Ricotta is the perfect summery crostini to serve as an appetizer or small bite at your next brunch or party!
Happy Monday friends! Mondays aren’t usually my favorite day, but today I’m excited to be sharing this wonderful recipe for this Strawberry Balsamic Crostini with Whipped Ricotta and it’s all in honor of my sweet friend Ashley! If you follow my blog you know that I do a monthly guest post on Ashley’s blog Spoonful of Flavor. Today a group of blogger friends and myself are all throwing Ashley a virtual baby shower for her little girl who is due later this summer. I am so excited for Ashley and her husband as they get ready to welcome their new baby into the world. I have to admit I’m a little envious of all the wonderful food, desserts and travel adventures this little lady is going to have!
One of my favorite things about Ashley aside from her friendly personality, her willingness to help others, her fondness for traveling, is her love of strawberries. Knowing that she loves all things strawberries it seemed only fitting that her baby shower be strawberry themed and I couldn’t be more excited about that! Of all the berries, strawberries are probably my favorite. Growing up my birthday cake almost every year was an angel food cake with strawberries and whipped cream, you can’t beat a classic like that.
I love how strawberries can be incorporated into both sweet and savory recipes. This Strawberry Balsamic Crostini with Whipped Ricotta falls somewhere in between the realm of sweet and savory and makes one heck of a delicious appetizer! There’s some crunch from the toasted baguette which is then topped with the smooth, creamy whipped ricotta. The strawberries that have been macerated in balsamic vinegar and sweetened with a little honey are the perfect topping to the savory ricotta cheese. The crostini not only tastes incredible, but it’s easy to make too!
To make the crostini, start by dicing up a box of strawberries then stirring them together with balsamic vinegar, black pepper and honey. Let the strawberries set out on the counter while you make the rest of the components for the crostini. In a blender or food processor whip the ricotta cheese, milk (or cream), lemon zest, salt and pepper until they are smooth and fluffy. Next, toast or broil slices of baguette until golden brown. All that’s left to do is spread a generous amount of the whipped ricotta onto the baguette, spoon on some of the balsamic strawberries and top it off with a couple pieces of fresh chopped basil. It’s the perfect summery crostini to serve as an appetizer or small bite at your next brunch, party or baby shower in this case! Be sure to check out all the other eats and treats we’re serving up for Ashley and her baby girl!
Strawberry Balsamic Crostini with Whipped Ricotta
Ingredients
Balsamic Strawberries
- 1 pound strawberries hulled and diced
- 1 tablespoon good quality balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon freshly ground black pepper
Whipped Ricotta
- 1 cup part skim or whole milk ricotta
- 2 tablespoons low fat milk half and half or cream
- 1/2 teaspoon lemon zest
- Kosher salt and freshly ground black pepper to taste
Other Ingredients
- 1 baguette sliced and toasted until golden brown
- 1 tablespoon thinly sliced fresh basil leaves
Instructions
- In a large bowl gently stir together all of the ingredients for the balsamic strawberries then set aside and let them macerate while you prepare everything else.
- In a blender or food processor add the ingredients for the whipped ricotta and process until smooth and light.
- Broil the slices of baguette until golden brown then spread on some of the ricotta and top with the balsamic strawberries and a few pieces of sliced basil.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I make all the ingredients , except for the bread , the night before?
Thanks!
Yes. Everything (except the bread) will hold up just fine overnight.
I’ve never whipped ricotta before, but I that looks like something I need to make!!!