Ingredients:
1 Pint Native Connecticut Strawberries-hulled, washed, sliced
3 Tbsp. Sugar- or more to taste as needed
2 tsp. Fresh Lemon Juice
3 Tbsp. Sugar- or more to taste as needed
2 tsp. Fresh Lemon Juice
Directions:
• Toss together in bowl, let marinate 15 minutes, use to top crostinis.
• Toss together in bowl, let marinate 15 minutes, use to top crostinis.
Ingredients for cinnamon toast:
8 French Bread Slices-sliced in an angle 1/3” thick
1 Stick Melted Butter
½ Cup Sugar
2 tsp. Cinnamon
1 Stick Melted Butter
½ Cup Sugar
2 tsp. Cinnamon
Directions for cinnamon toast:
• Preheat oven to 400°f. Lay slices of bread out on cookie sheet.
• Brush both sides with melted butter.
• Sprinkle top sides with sugar and cinnamon.
• Bake for about 8 minutes until light golden, slightly crisp.
• Preheat oven to 400°f. Lay slices of bread out on cookie sheet.
• Brush both sides with melted butter.
• Sprinkle top sides with sugar and cinnamon.
• Bake for about 8 minutes until light golden, slightly crisp.
Cheese Mixture ingredients:
1 Cup Ricotta Cheese
3 Tbsp. Honey
2 tsp. Lemon Zest
2 tsp. Pure Vanilla Extract
1 Cup Ricotta Cheese
3 Tbsp. Honey
2 tsp. Lemon Zest
2 tsp. Pure Vanilla Extract
Cheese Mixture directions:
• Combine ingredients in bowl, and using a rubber scraper, mix gently until smooth.
To Assemble Open Faced Sandwich
• Spread or pipe on the cheese mixture onto the baked cinnamon toast.
• Top with a spoonful of the strawberry mixture.
• Top with a spoonful of the strawberry mixture.
• Place on serving plate, garnish with powdered sugar and fresh mint.
Makes 8 toasts
