Strawberry and fresh ricotta crostini

Ricotta is a staple in my fridge – there are so many ways to use it, from cakes, to pancakes to a base for a crostini!

I know this combo sounds unusual, but when I discovered it in a little cafe in Santa Monica I’ve been obsessed ever since. It is a wonderful breakfast or snack option, and if you don’t have strawberries at hand, try substituting with blackberries. The tartness of the blackberries paired with the ricotta cheese makes for a great alternative.

Makes 12 crostinis.
Chef name
Monica Castillo


  • 1 fresh baguette, sliced into 1/2 -inch rounds
  • 12 oz fresh ricotta
  • 10-12 organic strawberries, thinly sliced 
  • Good quality balsamic glaze
  • Fresh Willo mint leaves to garnish
  1. Preheat oven to 375° F. Arrange baguette rounds on a baking sheet and toast for about 5 minutes or until golden but not hard.
  2. Generously spread fresh ricotta cheese on the baguette rounds and top with 3 or 4 strawberry slices. To serve, drizzle with extra virgin olive oil, mint leaves and salt and pepper to taste.

Similar recipes

Browse all
Fresh from your doorstep to table. Get exclsuive recipes from our chefs.
Prosciutto, burrata, and fig crostini with pea shoots
An appetizer for the stomach and the eyes – make this for your next dinner party.
Summer caprese salad
A classic, simple summer salad bursting with flavor.
Avocado toast with petite coriander
The avocado toast recipe you didn’t know you needed in your life.


Thank you! Your comment has been submitted for futher review.
Vertical farming is a revolution in agriculture where plants are grown inside a completely controlled environment. Willo's vertical farming technology is powered by OnePointOne, a leader in this space.