Growing up, summertime at my grandparents’ house always meant fresh, homemade meals that celebrated the season’s best ingredients. One of my favorite memories is picking strawberries from their garden, the sweet aroma filling the air, and then enjoying them in various dishes. Fast forward to today, and strawberries still hold a special place in my heart and kitchen. This Strawberry Balsamic Crostini with Whipped Ricotta recipe combines those nostalgic flavors with a modern twist, making it perfect for any summer gathering.
What I love most about this recipe is its simplicity and versatility. The crispy crostini, creamy tofu ricotta, and juicy strawberries topped with a tangy balsamic glaze create a delightful contrast of textures and flavors. It’s a dish that’s both elegant and easy to prepare, making it a go-to for casual get-togethers or more formal occasions. Plus, it’s vegan, so it caters to various dietary preferences without compromising on taste.
One tweak I often experiment with is the addition of different herbs. While basil adds a fresh, aromatic touch, you could also try mint for a cooler, refreshing flavor. Another variation is to use a variety of heirloom tomatoes instead of strawberries for a more savory option. And if you’re not strictly vegan, substituting the tofu ricotta with regular ricotta cheese can offer a richer, creamier texture.
The beauty of this recipe lies in its adaptability. Whether you’re serving it as an appetizer at a summer barbecue, a light snack for an afternoon tea, or a festive hors d’oeuvre at a holiday party, it never fails to impress. The combination of flavors and the ease of preparation make Strawberry Balsamic Crostini with Whipped Ricotta a must-try for any home cook looking to add a touch of sophistication to their menu.
Making Strawberry Balsamic Crostini with Whipped Ricotta
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Ingredients
- 1/4 cup extra virgin olive oil
- 8 large strawberries (diced into 1/4″ pieces, approximately 1 1/2 cups)
- 1 French baguette
- 2 cups ricotta made from tofu
- 4-6 basil leaves (thinly sliced)
- Sea salt (as needed)
- Balsamic glaze (for drizzling)
- Black pepper (to taste)
Directions
- Slice the baguette into 1/4” thick pieces on a diagonal.
- Use a pastry brush to generously apply olive oil to each slice, covering the sides as well.
- Season each slice with sea salt.
- Toast in the oven at 375°F for about 12 minutes, or until they are golden brown and crisp.
- While the bread is toasting, wash and dry the strawberries, removing any green tops and unripened white areas.
- Dice the strawberries into small 1/4” pieces.
- Spread a tablespoon of tofu ricotta on each toasted crostini.
- Top with a tablespoon of the diced strawberries.
- Season with sea salt and black pepper to your taste.
- Finish each crostini with a drizzle of balsamic glaze.
FAQs:
Can I use regular ricotta instead of tofu ricotta?
Yes, you can substitute regular ricotta for tofu ricotta if you prefer. The texture and taste will be slightly different, but it will still be delicious.
How do I chiffonade basil leaves?
To chiffonade basil, stack the leaves on top of each other, roll them tightly, and then slice them thinly. This technique creates thin, ribbon-like strips of basil.
What can I use instead of a baguette?
If you don’t have a baguette, you can use any crusty bread, such as ciabatta or sourdough. Just make sure to slice it thinly to create a similar texture.
How can I make my own balsamic glaze?
To make your own balsamic glaze, simmer 1 cup of balsamic vinegar over medium heat until it reduces to about 1/4 cup and becomes syrupy, usually about 10-15 minutes. Stir occasionally to prevent burning.
Can I prepare the ingredients in advance?
Yes, you can prepare the strawberries and tofu ricotta ahead of time. However, it’s best to toast the bread and assemble the crostini just before serving to maintain their crispness.
What other toppings can I use for crostini?
Aside from strawberries, you can use other fruits like peaches or tomatoes. You can also add different herbs, nuts, or even a drizzle of honey for extra flavor.
Strawberry Balsamic Crostini with Whipped Ricotta
Ingredients
- 1 baguette
- 1/4 cup olive oil
- 2 cups tofu ricotta
- 8 large strawberries chopped into 1/4" cubes, about 1 1/2 cups
- 4-6 basil leaves chiffonade
- sea salt to taste
- black pepper to taste
- balsamic glaze to drizzle
Instructions
- Cut the baguette at an angle into 1/4” thick slices.
- Generously coat each piece with olive oil using a pastry brush, making sure to cover the sides.
- Sprinkle each slice with sea salt.
- Bake in the oven at 375°F for about 12 minutes or until toasted and golden brown.
- While the crostini is baking, wash and dry the strawberries.
- Remove the leafy parts and any white, unripened areas from the strawberries.
- Dice the strawberries into small 1/4” cubes.
- Spread a tablespoon of tofu ricotta onto each crostini.
- Spoon a tablespoon of the chopped strawberries on top.
- Sprinkle with sea salt and black pepper to taste.
- Drizzle balsamic glaze over each crostini.
