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Crostini with Balsamic Strawberries and Ricotta

Crostini with balsamic strawberries and ricotta are a quick Italian appetizer with crispy, golden baguette and glossy fruit glaze. Creamy ricotta is spread on warm toast and topped with balsamic-stewed strawberries for a sweet-and-savory bite.
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Prep Time 10 minutes
Cook Time 5 minutes
Resting time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Baguette base
  • 1 baguette Sliced diagonally into crostini.
  • 3 tbsp olive oil For brushing the bread before baking.
  • 1 salt Seasoning for the crostini.
  • 1 pepper Seasoning for the crostini.
Ricotta topping
  • 1 cup fresh ricotta cheese Creamy base for spreading.
  • 2 tbsp honey Sweetens the ricotta.
  • 1 tsp vanilla extract Adds warm aroma to the ricotta.
Balsamic strawberry glaze
  • 1 lb fresh strawberries Halved, then macerated to form a glaze.
  • 3 tbsp balsamic vinegar Toss with strawberries to create glossy glaze.
  • 2 tbsp sugar Helps syrup formation with balsamic.
Garnish
  • 1 fresh basil for garnish Fresh, fragrant finish.
  • 1 cracked black pepper Optional finishing pepper for contrast.

Equipment

  • 1 sheet pan

Method
 

Bake the crostini
  1. Preheat the oven to 400°F. Brush the baguette slices with olive oil and sprinkle with salt and pepper.
  2. Bake for 4-5 minutes at 400°F until the edges are crisp and golden. Remove to a serving tray while you prepare the toppings.
Make ricotta spread
  1. Mix the ricotta with honey and vanilla extract until smooth and spoonable. Use it to spread a generous layer onto each warm crostini.
Glaze the strawberries
  1. Toss the strawberry halves with balsamic vinegar and sugar. Let sit for 10 minutes at room temperature to release juices and turn glossy.
Assemble and serve
  1. Top each crostini with a spoonful of the balsamic strawberries. Add extra glaze so the fruit lightly drips over the ricotta.
  2. Garnish with fresh basil and cracked black pepper. Serve immediately for the crispiest bread.

Notes

For the crispiest crostini, bake the baguette slices right before assembling and keep the oven hot at 400°F. Refrigerate leftovers up to 2 days, but expect the bread to soften—re-crisp briefly in the oven at 400°F for 2-3 minutes. Freezing is not recommended for best texture. Dietary swap: use part-skim ricotta to reduce calories while keeping the creamy spread.