Connecticut Strawberry-Balsamic Crostini with Sweet Ricotta - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Connecticut Strawberry-Balsamic Crostini with Sweet Ricotta



    Determined Triathlete Never Lost Hope
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    LONDON, ENGLAND - JUNE 25: Strawberries are displayed for sale during day two of the Wimbledon Lawn Tennis Championships at the All England Lawn Tennis and Croquet Club on June 25, 2013 in London, England. (Photo by Dan Kitwood/Getty Images)

    This recipe makes 20 small crostinis.


    • 1 point native Connecticut strawberries, hulled, washed and diced to ¼-inch
    • 3 Tbs. sugar
    • 1 Tbs. white balsamic vinegar
    • Instructions:
    • Toss together in bowl, let marinate for 15 minutes and use to top crostinis.
    • Ingredients:
    • 20 each French bread slices, sliced 1/3-inch thick
    • 1/2 cup melted butter
    • ½ cup sugar
    • 2 Tsp. cinnamon


    • Preheat oven to 400 degree Fahrenheit.
    • Lay slices of bread out on a cookie sheet. Brush both sides with clarified butter. Sprinkle top sides with sugar and cinnamon. Bake for about 8 minutes or until light golden and slightly crisp.


    • 1 cup ricotta cheese
    • 3 Tbs. honey
    • 2 Tsp. pure vanilla extract


    • Combine ingredients in bowl. Using a rubber scraper, mix gently until smooth.

    To Assemble Crostinis:

    • Spread or pipe the cheese mixture onto the baked crostinis.
    • Top with a spoonful of the strawberry mixture.
    • Place on a serving plate and garnish with powdered sugar, fresh mint or toasted pine nuts.
    • Enjoy!

    Lincoln Culinary Institute