Strawberry Ricotta Crostini with Basil, Mint and Sage

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Prep Time1

Cook Time10

Total Time1 10

Servings: crostinis

Calories: 83kcal

15 oz part-skim ricotta cheese
½ cup packed fresh herbs, finely chopped (an even mix of mint, basil and sage); reserve two Tbsp for garnish
½ tsp kosher salt
¼ tsp black pepper
3 cups strawberries, hulled and sliced thin
1 Tbsp fresh-squeezed orange juice
1 Tbsp fresh-squeezed lemon juice
1 French whole grain (if available) baguette, sliced thin on a bias to make 20 slices

Preheat the oven to 350°F. Place the baguette slices on a baking sheet and toast until crisp, 7-10 minutes.
In a medium bowl, combine the ricotta, mint, basil, sage, salt and pepper.
In a separate medium bowl, combine the strawberries and citrus juices. Cover each bowl and place them in the refrigerator for at least 60 minutes. Stir the berries occasionally.
Spread a generous layer of the herbed ricotta onto each slice of bread. Top with 3-4 strawberries. Top with the fresh herbs.

Optional: drizzle with a small amount of the macerated strawberry juice (not too much or the bread might get soggy).