Crostini with Balsamic Strawberries and Ricotta
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 12
- Calories
- 48 kcal
- Protein
- 1.00 g
- Carbs
- 7.00 g
- Fat
- 1.00 g
Ingredients
- ½ cupstrawberries (- chopped)
- ¼ cupbalsamic vinegar
- 1 tsplemon zest
- 2 tspbrown sugar
- 5 tbspricotta
Instructions
- 1
Slice the baguette into 12 ½ inch slices. Toast them at 350 F. for 5 minutes or until nicely toasted.
- 2
While your tiny toasts are toasting, chop strawberries into teeny, 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.
- 3
In a small sauce pan, add 4 tbsp. 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.
- 4
While the sauce reduces, prepare 1 tsp. of lemon zest.
- 5
Combine strawberries and lemon zest, pour the balsamic reduction sauce into your measuring cup or bowl, and gently stir.
- 6
Add a little ricotta to each toast, then carefully add the delicious balsamic strawberries to the crostini.