Strawberry Ricotta Crostini with Basil, Mint and Sage is a light and refreshing summer appetizer that’s easy to prepare and perfect for guests!
2013 wasn’t that long ago but in terms of my career it feels like an eternity has passed since then. So much has changed. One thing that remains the same, however, is my love of working with California Strawberries and supporting their work with farmers.
I think my relationship with CA Strawberries actually began the year before but in 2013 I traveled to Monterey to tour some of their farms and facilities and it really solidified my working relationship with them. It was an inspiring trip and it’s one of the many reasons I sometimes wish I lived in California. Year round strawberries are quite the perk.
I love berries in general but strawberries have always been my favorite, as you may have noticed from the countless strawberry recipes on my site. If there aren’t enough recipes for you here, make sure to head over to the California Strawberries blog where you will find so many more.
Strawberry Ricotta Crostini with Basil, Mint and Sage
- 1 baguette, sliced thin on a bias
- 15 ounces ricotta, either part skim or whole
- ½ cup packed fresh herbs, finely chopped (an even mix of mint, basil and sage)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 cups strawberries, hulled and sliced thin
- 1 teaspoon fresh squeezed lemon juice
- 1 tablespoon fresh squeezed orange juice
- thinly sliced fresh mint or basil for garnish
- Preheat the oven to 350 degrees F. Place the baguette slices on a baking sheet and toast until crisp, 7-10 minutes.
- In a medium bowl, combine the ricotta, mint, basil, sage, salt and pepper. In a separate medium bowl, combines the strawberries and citrus juices. Cover each bowl and place them in the refrigerator for at least 60 minutes. Stir the berries occasionally.
- Spread a generous layer of the herbed ricotta onto each slice of bread. Top with 3-4 strawberries. Top with the fresh herbs. Optional: drizzle with a small amount of the macerated strawberry juice (not too much or the bread might get soggy).
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Disclaimer: I was paid to develop a recipe for California Strawberries. As always, all opinions are my own. Thank you so much for reading my sponsored posts; they allow me to continue doing what I love!
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