Strawberry Ricotta Crostini with Fresh Herbs
Try this Strawberry Ricotta Crostini with Fresh Herbs recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 20
vegetarian
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon fresh squeezed orange juice
- 1 french baguette sliced thin on a bias
- 15 ounces part skim ricotta
- 1/2 cup packed fresh herbs finely chopped (i used an even mix of mint, basil and sage)
- 3 cups strawberries sliced thin
- 1 teaspoon fresh squeezed lemon juice
- optional: thinly sliced basil or mint for garnish
- Carbohydrate 3.11096919870715 g
- Cholesterol 6.59126412075 mg
- Fat 1.75824845790619 g
- Fiber 0.501891666700681 g
- Protein 2.59552634414347 g
- Saturated Fat 1.05155575235259 g
- Serving Size 1 1 Serving (47g)
- Sodium 57.0704095729028 mg
- Sugar 2.60907753200647 g
- Trans Fat 0.109407162108595 g
- Calories 38 calories
Preheat the oven to 350 degrees F. Toast the baguette slices until crisp and golden, 7-10 minutes.In a medium sized bowl, combine the ricotta, fresh herbs, salt and pepper. In a separate bowl, combines the strawberries, orange juice and lemon juice. Cover both bowls and place in the refrigerator for 30-60 minutes. Stir the strawberries periodically.Spread a generous layer of the ricotta mixture onto each slice of the bread. Top with 3-4 strawberry slices. If using, top with the fresh herbs.
