Whipped Basil Ricotta and Strawberry Crostini

Whipped Basil Ricotta and Strawberry Crostini


Whipped Basil Ricotta

  • 1 (15-ounce) container whole-milk ricotta

  • 3/4 cup fresh basil

  • 1/2 teaspoon kosher salt (plus more to taste)

  • 5 ounces cream cheese, softened

Strawberry Balsamic Crostini

  • 1 (15-ounce) whole wheat baguette

  • 1/4 cup J. Olive Co. Basil olive oil

  • 1/4 teaspoon kosher salt

  • 1/2 pound strawberries, hulled and chopped

  • 1/4 cup basil, sliced or chopped

  • 1/2 cup J. Olive Co. Strawberry balsamic


  1. Place the ricotta and 3/4 cup basil in a food processor, and process until smooth. There may be some small pieces of basil left, but the color of the ricotta should be a light green. Add salt and cream cheese, and pulse a few times until the cream cheese is fully incorporated. Taste and add more salt if you'd like.

  2. Pour the balsamic into a small saucepan and bring to a boil. Reduce heat to medium-low, and let simmer for 15-20 minutes, until it has reduced by half. Set aside to cool while you get the other ingredients ready (it will thicken slightly in this time)

  3. Preheat oven to 350.

  4. Slice the baguette into 1/4-inch slices. Brush both sides with olive oil. Sprinkle the top of the bread with salt.

  5. Bake for 15 minutes, until lightly golden.

  6. Slice or chop the additional 1/4 cup fresh basil leaves for garnish.

  7. Let the baked bread cool for 5 minutes, then spoon on the basil ricotta, top with strawberries and additional sliced basil, and finish with a drizzle of the balsamic glaze.

Recipe and image from Veggie and the Beast