Description
Balsamic Strawberries are a delightful and simple recipe combining sweet, ripe strawberries with a rich balsamic reduction. Perfect as a fresh topping on toasted baguette slices with a creamy ricotta spread, this dish makes an elegant appetizer or snack that balances sweetness, tang, and creamy textures.
Ingredients
Scale
Strawberries and Topping
- ½ cup strawberries, chopped
- 1 teaspoon lemon zest
- 2 teaspoons brown sugar
- 5 tablespoons ricotta cheese (optional, for serving)
Balsamic Reduction
- ¼ cup balsamic vinegar
Bread
- Baguette slices, enough for 12 servings
Instructions
- Toast the Baguette: Preheat the oven to 350°F (175°C). Place the baguette slices on a baking sheet and toast for about 5 minutes until they turn golden and slightly crisp. This creates the perfect base for your crostini.
- Prepare the Strawberries: Chop the strawberries into small pieces. If your strawberries are very ripe and juicy, place them on a paper towel for a few minutes to absorb excess moisture, preventing sogginess in the topping.
- Make the Balsamic Reduction: In a small saucepan over medium heat, add the balsamic vinegar and brown sugar. Allow the mixture to simmer gently for 6 to 8 minutes until it thickens into a syrupy consistency. Stir occasionally to prevent burning and ensure the sugar dissolves completely.
- Combine the Ingredients: In a bowl, combine the chopped strawberries with lemon zest. Pour the warm balsamic reduction over them and stir gently to coat all the pieces evenly while preserving their shape.
- Assemble the Crostini: Spread a generous layer of ricotta cheese on each toasted baguette slice. Top with the balsamic-strawberry mixture. Serve immediately to enjoy the contrast of creamy, sweet, tart, and crunchy textures.
Notes
- You can skip the ricotta for a lighter, dairy-free option or replace it with a vegan cheese alternative.
- For extra flavor, garnish with fresh basil or mint leaves before serving.
- This recipe is best served fresh to maintain the texture of the baguette and strawberries.
- The balsamic reduction can be prepared in advance and stored refrigerated for up to one week.
