Ok, toast had its moment two or three years ago when we reached peak avocado toast. BUT, toast is having a moment in my house. At least with these little strawberry ricotta crostini. (Crostini: Italian for fancy toast.)
These are stupid easy to make and the perfect combination of sweet and savory. They are also key to stepping up your appetizers – or quite honestly, just your breakfast. You gotta treat yourself before you can treat your peeps, right?
I’ve had this recipe pinned for two or three years (probably when toast was the “it girl” of grains) and FINALLY got around to it for a girls’ weekend. It was a hit – we all sopped up the bread in balsamic vinegar like small, delightful monsters hunched over my coffee table. We’re real fancy ladies.
This toast combo is so easy, you could come up with a hundred other pairings that are just as tasty. Cream cheese instead of ricotta, sprinkled peanuts on top, a cookie instead of toast, ice cream instead of ricotta… Ok, that’s just be an open face ice cream sandwich and not toast. But I’m not gonna barge into your kitchen and judge you while you devour it over the sink.
So here ya go, fancy toast for any occasion. Below is my slightly altered version of the recipe, but you can find the (very similar)
original here.
Strawberry Ricotta Crostini
Ingredients
1 loaf French or Italian bread
1 pint strawberries
1 cup ricotta cheese
2 tbsp. chopped basil
Honey, for drizzling
Balsamic vinegar, for sopping (or drizzling, if you’re dignified)
Instructions
Hull the strawberries and cut them into thinner slices.
Slice the bread into equal pieces.
Mix the ricotta and basil.
Toast the bread. For a deeper toast, try using your oven’s broiler.
Spread the ricotta mixture over the toast, then top with strawberries.
Drizzle with honey.
Notes
I ended up using dried basil because I didn’t have fresh on hand, but if you have a chance to go fresh, do it. Dried basil works just as well, though.
I picked up part-skim ricotta out of habit, but it was a little runny. Still good, but a touch runny. Not sure if that’s just ricotta or if the whole milk kind would have been better. ¯\_(ツ)_/¯
The first time around, I used mini French baguette loaves. That ended up being a great size for little appetizers. The second time I tried it, I used a full artisan Italian loaf. That yielded bigger serving pieces, which was nice for the smaller crowd I had. (No, it wasn't just me, I actually had people over.) Long story bread, get whatever you like. It's still going to be delicious.
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