Who tuned in a few weeks ago and saw me on TV? I was popping in and out of morning TV and radio shows talking about all things walnuts! One of my favorite recipes from that morning was THIS Ricotta, Walnut and Strawberry Crostini… a fancy stackable appetizer you’ll want on repeat all summer long.
Make sure to tune into this week’s Snapisode (username whatsgabycookin) as I’ll be making these so I can continue my obsession.
Crostini are one of the easiest ways to start a party. Simply toast some bread, pile it up with an assortment of ingredients and let you friends and family go to town. This Ricotta, Walnut and Strawberry Crostini ups the ante a bit by layering on ricotta, strawberries, California Walnuts and then garnishing with a reduced balsamic and basil leaves. It’s not only gorgeous but light and refreshing! Start adding this to the summer menus and while you’re at it whip up your favorite walnut recipe featuring other whole ingredients and throw it up on Instagram to win $5K! (See details below).
I Heart Walnuts Recipe Contest
Create a walnut recipe paired with other whole foods, submit online through www.walnuts.org/IHWcontest, or post it on Instagram with the hashtag #iheartwalnutscontest and tag @CAWalnuts. The winning recipe will win $5,000!
Ricotta, Walnut and Strawberry Crostini
- 1 loaf French bread
- 4 tablespoons olive oil
- 1 cup whole milk ricotta
- 1 pound strawberries green tops removed and cut into a medium dice
- 1 cup chopped California walnuts roughly chopped
- 4 teaspoons reduced balsamic vinegar
- Small basil leaves to garnish
- Preheat the oven to 350 degrees F.
- Slice the loaf of French bread into 16 pieces on a bias, roughly 1/2 inch thick.
- Arrange the thin slices of French bread on a baking sheet and drizzle with olive oil.
- Transfer the baking sheet into the oven and toast the bread until the bread is just golden brown, about 5-7 minutes.
- Once toasted, slather with 1 tablespoon of ricotta per piece of bread. Top with equal amounts of diced strawberries and 1 to 1 1/2 tablespoons California walnuts. Drizzle with 1/2 teaspoon of reduced balsamic vinegar each. Sprinkle with the tiniest whole basil leaves you can find and serve immediately.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking