Connecticut Strawberry-Balsamic Crostini With Sweet Ricotta

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

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