Balsamic Strawberry Compote with Whipped Ricotta Crostini

The key to a good appetizer is hitting the taste buds with a little bit of everything with each individual bite. After countless attempts, I think I’ve found the right combo: A nice crunchy crostini complemented with sweet strawberries, savoury whipped ricotta (which is also light on the palate) and the finishing touch - subtle hints of mint and anise from a chopped basil garnish. Forget about the mouth; it’s not too bad on the eyes either! An added bonus to this recipe is that it’s easy to prep in advance and simply throw together as guests arrive… but will give the appearance of a color-popping, well put together appetizer. Pull out a nice bottle of sparkling rose for pairing, and you may even be nominated for party host of the year!

Ingredients:

2 cups of strawberries - washed, hulled, and chopped 

¼ cup of dark balsamic vinegar 

½ tsp of salt 

¼ cup of honey or maple syrup 

1 cup of ricotta cheese

3 tbsp of olive oil

Juice of one lemon

Salt and pepper 

Sourdough Baguette

Chopped basil to garnish

Directions:

Step 1: Bring the balsamic vinegar, strawberries, salt, and honey to a boil in a medium saucepan. Reduce heat and let simmer for 3-5 min. Set aside.

Step 2: In a blender, add the ricotta cheese, olive oil, lemon, salt, and pepper to taste. Scrape out your ricotta mixture into a bowl and set in the fridge.

Step 3: Cut and toast your baguette either on the BBQ or in the oven. Bonus points if you drizzle some olive oil before toasting. 

Step 4: Assemble your crostini by spreading the whipped ricotta first, then a spoonful of your strawberry compete, and lastly, topping with chopped basil. Enjoy!