After a long time of obsessing over Haley’s Instagram account, I figured it was time I asked her to do a guest post. Haley has a beautiful blog where she shares wonderful recipes and entertaining & decorating tips. I love the light and airy aesthetic of her home and her style of photography is just perfect!
Haley is sharing with us her Ricotta, Strawberry and Arugula Crostini. I, for one, can NOT wait to try this recipe for myself! It seems to be the perfect appetizer when hosting guests.
I was so excited when Courtney asked me to do a guest blog post since I am such a fan of her and her husband!
As with most recipes that I create, they are usually inspired by places I have visited, or the ingredients around me. For this recipe, it was both. This ricotta, strawberry and arugula crostini was inspired by a restaurant I ate at on a trip to Seattle that had a similar item on the menu. When I went to my local farmer’s market last week, I was so excited to see these amazing strawberries and beautiful baguettes available. I knew I could finally make this recipe that I had been dreaming up.
I started by slicing a baguette into about 1 inch pieces and drizzled them with olive oil and sea salt before I stuck them under the broiler for a few minutes.
In the meantime, I mixed a cup of full fat ricotta cheese with a little bit of honey to give it a slight sweetness. I love that ricotta cheese has such a subtle yet creamy flavor. You could also use goat cheese if you prefer.
Assembling the crostini is so fun and easy! I started with a layer of the ricotta cheese mixture followed by a few leafs of arugula and slices of strawberries. I then drizzled the remaining white balsamic vinaigrette mixed with olive oil and fresh cracked pepper on top.
Lastly, I garnished them with chopped walnuts and Maldon salt. If you’ve never tried Maldon salt, it is so delicious and really takes the flavors to the next level!
This crostini appetizer is the perfect appetizer for Spring and Summer entertaining! I hope it helps you kick off an amazing meal and amongst good company.
Ricotta, Strawberry and Arugula Crostini Recipe
8 slices baguette, cut in 1 in. slices
1 cup of ricotta cheese (full fat)
1 tsp. of honey
½ cup Arugula, washed and dried
Strawberries, thinly sliced (about 4)
1 Tbs. white balsamic vinegar
1 Tbs. Extra virgin olive oil
Walnuts (or any nut) for topping
Freshly ground pepper
1. Toss the strawberries and the white balsamic vinegar together in a small bowl. Set aside.
2. Preheat the oven to broil. Cut the baguette into 8 slices and arrange on a sheet pan. Brush the bread slices with olive oil and sprinkle with sea salt. Place the sheet pan in the oven until the bread is slightly toasted, about 3 minutes.
3. Mix the ricotta cheese with the honey. Smear the ricotta cheese mixture on the bread slices. Pile the arugula on top of the ricotta cheese mixture. Remove the strawberries from the white balsamic vinegar, shaking off the access vinegar, and place on top of the arugula.
4. Whisk the olive oil with ground pepper and the remaining white balsamic vinegar. Drizzle over the toast. Garnish with walnuts and Maldon salt. Serve immediately.