Star-Spangled Ricotta & Berry Crostini

This vibrant crostini is a perfect tribute to Independence Day, featuring a creamy, slightly sweet whipped ricotta base. The fresh, patriotic topping of sweet strawberries and tangy blueberries provides a burst of summer flavor and a delightful textural contrast. It's an elegant, easy-to-make appetizer that will be the star of any Fourth of July celebration.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
ounces whole milk ricotta cheese
tablespoon honey
1/2 teaspoon lemon zest
1/4 teaspoon sea salt
1/2 cup fresh strawberries, thinly sliced
1/2 cup fresh blueberries
tablespoon balsamic glaze
Fresh mint leaves for garnish

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange on a baking sheet. Toast for 8 minutes
minutes until lightly golden and crisp.
While the bread toasts, prepare the white base. In a small bowl, combine the ricotta cheese, honey, lemon zest, and sea salt. Whisk until light and fluffy.
Once the crostini are cool, spread a generous layer of the whipped ricotta mixture onto each slice.
Arrange the sliced strawberries and whole blueberries artfully on top of the ricotta to create a red, white, and blue pattern.
Drizzle the entire platter lightly with balsamic glaze and garnish with a few small mint leaves before serving.

Chef's Tip & Pairing

For an extra professional touch, use a high-quality aged balsamic vinegar reduction for the glaze; its deep, complex flavor will complement the sweetness of the berries. A crisp, slightly off-dry Rosé or a light-bodied, chilled Prosecco makes for an excellent wine pairing.

From the Tini Crostini Collection