Roasted Strawberry Ricotta Crostini

Yields: 4-6 servings

Fresh strawberries are a delight during the spring months and, luckily for us, pair nicely with cheese and a drizzle of our TRANSFORM olive oil. If it’s a bit later in the season, try this recipe with roasted blueberries or blackberries!

Strawberries

• 2 cups quartered fresh strawberries (250g)
• 4 fresh thyme sprigs
• Pinch of salt

Crostini

• 8 or so slices of baguette
• ½ cup whole milk ricotta (96g)

Finishing

• PRMRY Transform olive oil
• Finishing salt

Preheat your oven to 425˚F. Place the quartered strawberries in a roasting pan along with the sprigs of thyme and a pinch of salt. If the strawberries are a bit older or aren’t super juicy, add a splash or two of water as needed. Roast until the strawberries are soft, 25 minutes. If, while roasting, the strawberries continue to look dry, add another splash or two of water.

Once the strawberries are roasted, remove from the oven and set aside. Then, turn the broiler on high and place your baguette slices under. Lightly toast the bread, only about 30 seconds or so.

Place the toasted baguette slices on a plate and top each with about 1 tablespoons of ricotta followed by a spoonful of strawberries. Finish the crostini with a drizzle of TRANSFORM and sprinkle of finishing salt.

 

Recipe and photos by Erin Alderson