Strawberry Bruschetta
Ingredients
- 1 pint strawberries, hulled and diced
- 3 tablespoon fresh basil, julienned, plus more for garnish
- 1 tablespoon extra virgin olive oil
- 2 teaspoon balsamic vinegar
- 1 baguette, divided into 24 ½" slices
- 2 tablespoon olive oil, or avocado oil
- kosher, to taste
- 1 c ricotta cheese
- 2 tablespoon honey
- balsamic glaze, to taste, optional
Directions
Combine the sliced strawberries, basil, extra virgin olive oil, and balsamic vinegar in a bowl. Set aside to marinate.
Heat oven to 375°F. Slice the baguette into 24 ½” slices and spread evenly over a baking sheet. Brush each side with oil, then sprinkle the tops with sea salt.
Transfer the baking sheet to the oven and bake until the crostini are golden brown, flipping once halfway through, 10-12 minutes. Remove from the oven and set aside until you're ready to assemble. If making the crostini in advance, allow to cool, then place into a sealed container for up to 1 day.
Combine the ricotta cheese and honey in a mixing bowl. Whisk until very smooth.
Assemble the crostini. Spread 2 teaspoon ricotta cheese over each piece of crostini, then top with a heaping tablespoon of the strawberries. Garnish with more fresh basil and balsamic glaze to taste. Serve immediately.