Ricotta, Walnut and Strawberry Crostini
This is an amazing, fancy fancy stackable appetizer you’ll want on repeat all summer long.
Servings: 8 servings
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F.
- Slice the loaf of French bread into 16 pieces on a bias, roughly ½ 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 ½ tablespoons California walnuts. Drizzle with ½ teaspoon of reduced balsamic vinegar each. Sprinkle with the tiniest whole basil leaves you can find and serve immediately.
Notes
You can dice the nuts and berries ahead of time, but then just get everything set up and ready to put together all at once when you are ready to serve so you have the best flavor possible.
Nutrition
Calories: 369kcal | Carbohydrates: 34g | Protein: 11g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Cholesterol: 16mg | Sodium: 328mg | Potassium: 242mg | Fiber: 3g | Sugar: 6g | Vitamin A: 147IU | Vitamin C: 34mg | Calcium: 113mg | Iron: 3mg