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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
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GREAT FOR PARTIES, QUICK & EASY

INGREDIENTS

  • 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.

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