Stars and Stripes Berry Ricotta Crostini

This crostini is a vibrant tribute to the red, white, and blue, combining creamy textures with bright, fresh flavors. A base of whipped ricotta and goat cheese is topped with sweet blueberries and tangy, sun-dried tomatoes, all drizzled with a touch of honey. It's a light, refreshing, and visually stunning appetizer perfect for honoring our veterans.

Cheese & Dairy

Ingredients

1 artisanal baguette, thinly sliced on the bias
2 tablespoons extra virgin olive oil
8 ounces fresh ricotta cheese
2 tablespoons honey, plus more for drizzling
1 cup fresh strawberries, hulled and sliced
1/2 cup fresh blueberries
1/4 cup fresh raspberries
1 teaspoon fresh lemon zest
Pinch of sea salt
Fresh mint leaves, for garnish

Method

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil.
Toast the baguette slices in the preheated oven for 8-10 minutes minutes, or until golden brown and crisp. Let cool slightly.
In a small bowl, gently combine the fresh ricotta cheese with 2 tablespoons of honey, lemon zest, and a pinch of sea salt.
In another bowl, lightly toss the sliced strawberries, blueberries, and raspberries.
Spread a generous dollop of the honey-ricotta mixture onto each toasted crostini.
Arrange a colorful medley of the mixed berries on top of the ricotta.
Drizzle lightly with additional honey and garnish with fresh mint leaves before serving.

Chef's Tip & Pairing

A crisp, dry Rosé or a light-bodied, slightly chilled Pinot Noir would beautifully complement the sweet berries and tangy goat cheese. For a non-alcoholic option, a sparkling white grape juice is a festive choice.

From the Tini Crostini Collection