Strawberry Balsamic Crostini

Ingredients

1 baguette, sliced 1/2 inch thick
3 tablespoons D’Olivo extra virgin olive oil
1 cups fresh ricotta
2 cups fresh strawberries, hulled and sliced
2 tablespoons D’Olivo dark balsamic vinegar
10 fresh basil leaves
1 pinch flaky sea salt
1 pinch black pepper

Directions

Toast the bread: Brush both sides of each baguette slice with 3 tablespoons D’Olivo extra virgin olive oil. Arrange on a baking sheet and toast in a 400°F oven for 8 to 9 minutes, flipping once, until golden and crisp.

Macerate the strawberries: Toss the sliced strawberries with 2 tablespoons D’Olivo dark balsamic vinegar and a pinch of 1 pinch black pepper. Let them sit for at least 10 minutes. They’ll soften slightly and release a little juice.

Assemble: Spread a generous spoonful of 1 cups fresh ricotta onto each crostini. Top with the macerated strawberries and a leaf or two of 10 fresh basil leaves. Finish with a pinch of 1 pinch flaky sea salt and serve right away.

Notes

Any of D’Olivo’s dark balsamics work well here. The traditional aged balsamic is a classic choice, but a strawberry or fig balsamic takes it in a fun direction. Stop by the tasting bar to find your favorite.