Desserts
Strawberry Walnut Dessert Crostini
Dessert on toast: sweetened ricotta, strawberries and toasted walnuts over grilled bread, finished with dark balsamic.
- 25 min total
- 15 min prep
- 10 min cook
- Easy
- Serves Makes about 12 crostini
- Vegetarian
Ingredients
- 1 baguette, sliced 1/2-inch thick on the bias
- 2 tbsp melted butter
- 1 cup whole-milk ricotta
- 2 tbsp honey, plus more to finish
- 1/2 tsp vanilla extract
- 2 cups strawberries, hulled and sliced
- 4 tbsp Walnut Strawberry Dark Balsamic, divided
- 1/2 cup walnuts, toasted and chopped
- Flaky salt
- Fresh mint leaves (optional)
Let’s make it
- Heat the oven to 400F. Brush the baguette slices with melted butter and toast 8-10 minutes until golden and crisp at the edges.
- Toss the sliced strawberries with 2 tbsp Walnut Strawberry Dark Balsamic and set aside for 15 minutes.
- Whip the ricotta with the honey and vanilla until light and spreadable.
- Spread the ricotta over the cooled toasts, then spoon on the strawberries and a little of their syrup.
- Scatter with walnuts and finish with the remaining dark balsamic, a thread of honey, flaky salt and mint.
Why it works
Salt and dark balsamic keep a sweet crostini from tasting flat, and letting the strawberries sit in the vinegar first makes them taste more like themselves. Cooling the toast keeps the ricotta from sliding off.
The OTM finish
Walnut Strawberry Dark Balsamic drizzled over the assembled crostini, with a pinch of flaky salt on top of it.
Make it your own
Use mascarpone instead of ricotta, swap in peaches or figs, or serve the same components over pound cake or ice cream.
Quick tip
Make the ricotta and the strawberries ahead, but assemble within 20 minutes of serving.
Shop the recipe
The bottle this recipe is built on.