Buy Now → Honey-Thyme Roasted Strawberry Crostini
This crostini comes together with beautifully roasted honey-thyme strawberries, and whipped ricotta cheese. It is then topped off with a drizzle of honey and balsamic. The combination of sweet and tart makes for a perfect spring and summer appetizer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 + servings
- Category: Appetizer, Breakfast, Dessert, Snack
- Method: Roast
- Cuisine: American
Ingredients
- 2 lb. Strawberries, hulled and sliced in half
- 1 Gluten-Free Baguette, sliced at a diagonal
- 2 8 oz containers Kite Hill Ricotta Alternative (room temperature), whipped
- 3 tbsp Beeyond The Hive Raw Clover Honey
- Extra Virgin Olive Oil, for coating the bread
- Fresh Lemon Thyme Sprigs, a handful
- Balsamic Vinegar (high quality), for drizzling
Instructions
- Strawberries: Preheat the oven to 350 degrees F. To a baking sheet lined with parchment paper, add the strawberries and fresh thyme. Drizzle with honey.
- Roast the fruit: Roast for 20 minutes until the berries release some of their juices. Remove from the oven and set aside to cool.
- Crostini: During the last 8-10 minutes, line a small baking sheet with parchment paper and add the bread in a single layer. Brush each piece with some olive oil and bake until golden brown.
- Whip the cheese: In a food processor, whip the ricotta cheese on high until it reaches a velvety smooth texture.
- Assemble: Once the strawberries have slightly cooled, top each crostini piece with whipped ricotta and roasted strawberries. Drizzle with some strawberry syrup, balsamic vinegar and a bit more honey right before serving. Serve immediately.
Notes
- Strawberries: Make sure not to overcook them or they will become mushy.
- Baguette: I cut about 30-32 slices.
- Ricotta: If you use the Kite Hill Ricotta, to mask some of the almond flavor, I recommend that you add a bit of honey before you whip it. Just play around with it though, and be sure to taste test this ricotta cheese first. (Personally, I think the ricotta is great as is). Also, always whip the cheese (at room temperature) in a food processor to ensure a super smooth and velvety texture. *If you don’t want to try the ricotta alternative then you can use 1, 15 oz container of whole milk ricotta cheese.