Strawberry Balsamic & Basil Crostinis
Spring is in the air & we are READY for fresh fruits, vegetables, greens & most of all – sunshine! I personally love all of the comforting, warm & spicy flavors that Fall & Winter bring us but there’s just nothing like freshly grown, seasonal fruits & veggies in the warmer months. Especially as the weather starts warming up – I love enjoying lighter fares with a crisp glass of Sauvignon Blanc.
Today we have a recipe for a simple, quick & delicious Spring & Summer appetizer. These Strawberry Balsamic & Basil Crostinis are perfect for a casual night on the patio, for a garden party or even graduation! They are quick & easy to put together, look beautiful as part of a presentation or table and are especially light & refreshing.
This recipe calls for roasting your strawberries in the oven for about 20 minutes prior to using them on the crostinis. If you haven’t roasted strawberries before, you need to! Roasting them in the oven brings out this almost candy-like sweetness with a hint of caramel. They are TO DIE FOR.
We even have a Roasted Strawberry Margarita on the menu at BAKED – it is one of our top sellers. And for good reason – it’s not just fresh & made completely from scratch but it’s way more delicious than a typical strawberry margarita. Roasted Strawberries also make a delicious salad or dessert topping in the summer – the possibilities are truly endless!
Here is what you will need:
- Crusty French Baguette
- 16oz Fresh Strawberries
- 16oz Ricotta
- Salt & Pepper
- 1 C Sugar
- Fresh Basil
- Balsamic Glaze
- Parchment Paper
- 2 Baking Sheets
- Sharp Bread Knife
- Cutting Board
Start by preheating your oven to 350 degrees. Prepare a baking sheet by placing parchment paper on top, covering the entire surface area if possible.
Remove the stems from your fresh strawberries & place them on the baking sheet.
Sprinkle granulated sugar over the strawberries & bake for 20 minutes. The sugar will melt, caramelize & turn bubbly. This is okay & normal.
Remove the strawberries from the oven & set aside to let cool.
Slice the baguette into slices that are about 1/3” thick & place in a single layer on a baking sheet lined with parchment paper. Bake in the oven for 7-10 minutes or until lightly brown & toasted.
In the meantime, slice your fresh basil by taking 4-5 large leaves, rolling them up & slicing with a sharp knife.
It’s time to put everything together!
Start by spreading ricotta on each cooled, toasted crostini. Not too much but not too little, either.
Sprinkle salt & pepper on top of the ricotta.
Slice the cooled, roasted strawberries into small pieces & place on each crostini.
Drizzle with balsamic glaze & then top with the sliced, fresh basil.
Done & done! Time to pour yourself a glass of vino, sit back, relax & enjoy 😊
Although, my white wine of choice tends to be a Sauvignon Blanc these days – this recipe pairs well with Pinot Grigio or even Rose.