Strawberry Ricotta Crostini with Basil, Mint and Sage
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Serves: 20 crostini
 
Ingredients
  • 15 oz ricotta, part skim ricotta cheese
  • ½ cup packed fresh herbs, finely chopped (an even mix of mint, basil and sage); reserve two Tbsp for garnish
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 3 cups strawberries, hulled and sliced thin
  • 1 Tbsp fresh squeezed orange juice
  • 1 Tbsp fresh squeezed lemon juice
  • 1 French whole grain (if available) baguette, sliced thin on a bias to make 20 slices
Instructions
  1. Preheat the oven to 350 degrees F. Place the baguette slices on a baking sheet and toast until crisp, 7-10 minutes.
  2. In a medium bowl, combine the ricotta, mint, basil, sage, salt and pepper. In a separate medium bowl, combines the strawberries and citrus juices. Cover each bowl and place them in the refrigerator for at least 60 minutes. Stir the berries occasionally.
  3. Spread a generous layer of the herbed ricotta onto each slice of bread. Top with 3-4 strawberries. Top with the fresh herbs.
Notes
Optional: drizzle with a small amount of the macerated strawberry juice (not too much or the bread might get soggy).
Nutrition Information
Serving size: 1 crostini Calories: 83 kcal Fat: 3 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 2 g Sodium: 154 mg Fiber: 1 g Protein: 4 g Cholesterol: 8 mg
Recipe by California Strawberries at http://www.californiastrawberries.com/strawberry-ricotta-crostini-with-fresh-herbs/