Description

Delightful balsamic strawberries served atop toasted baguette crostini, enhanced with a tangy balsamic reduction and a hint of lemon zest. This simple yet elegant appetizer combines sweet, tart, and creamy flavors, perfect for a fresh summer snack or party platter.

Ingredients

Strawberries Mixture

½ cup strawberries, chopped
¼ cup balsamic vinegar
1 teaspoon lemon zest
2 teaspoons brown sugar

For Serving

5 tablespoons ricotta cheese (optional, for serving with crostini)
Baguette slices, toasted (12 slices)

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Instructions

Toast the Baguette: Preheat oven to 350°F (175°C). Arrange baguette slices on a baking sheet and toast in the oven for about 5 minutes or until golden and crisp.
Prepare the Strawberries: Chop the strawberries into small pieces. If the strawberries are very ripe and juicy, place them on a paper towel to absorb any excess juice, preventing the crostini from becoming soggy.
Make the Balsamic Reduction: In a small saucepan, combine the balsamic vinegar and brown sugar. Heat over medium heat and let it simmer gently until it reduces to a syrupy consistency, about 6 to 8 minutes. Stir occasionally to prevent burning.
Combine the Ingredients: In a bowl, mix the chopped strawberries with lemon zest. Pour the balsamic reduction over the strawberries and stir gently to coat all the pieces evenly without breaking them down too much.
Assemble the Crostini: Spread a generous layer of ricotta cheese on each toasted baguette slice. Spoon the balsamic strawberry mixture on top of the ricotta. Serve immediately and enjoy.

Notes

You can omit the ricotta for a dairy-free option or substitute with a vegan cheese alternative.
Use ripe but firm strawberries to avoid excessive juice that can soak the bread.
The balsamic reduction can be prepared ahead and stored in the refrigerator for up to a week.
Serve crostini immediately after assembly to maintain bread crispness.