Author: Jennifer Farley
“Prep time: 60 mins Cook time: 10 mins Total time: 1 hour 10 mins
Serves: 20 crostini
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).”