Serves: 8-10 people
Prep/Cooking Time: 40 minutes
Ingredients for Crostini:
1 baguette (cut into ¼ inch slices)
1 lb strawberries (thinly sliced)
3 TBS balsamic vinegar
4 TBS vodka, divided
1 tsp sugar
2 cups ricotta cheese
1 lemon zested and juiced, extra lemon for zest
¼ cup basil, julienned
Sprinkle of salt
Ingredients for Glaze:
½ cup balsamic vinegar
¼ cup vodka
½ cup chopped strawberries
Preheat the oven to 400 degrees.
In a medium bowl, combine the balsamic vinegar, sugar, and 3 Tbs of vodka together. Then, stir in the strawberries. Place all ingredients on a parchment paper lined baking sheet and roast for 15-20 minutes.
When the strawberries have 10 minutes left to cook, place the sliced baguette pieces on a separate baking sheet and toast alongside the strawberries until golden brown on top, about 8-10 minutes.
In a separate bowl, mix the fresh ricotta cheese, lemon juice, 1 tsp vodka and lemon zest together and set aside.
In a small saucepan set over medium heat, combine the ½ cup balsamic vinegar, ¼ cup vodka, and ½ cup chopped strawberries. Simmer on low for about 5 minutes (or until the liquid thickens and coats the back of a spoon). Once reduced, muddle the cooked strawberries in the glaze, stir contents and set aside.
Place the toasted crostinis on a platter. Spread the ricotta mixture on the crostini, and spoon the roasted strawberries on top. Lastly, top with a drizzle of the strawberry balsamic glaze, lemon zest, a sprinkle of flake salt and basil.
Now this is an official taste of SUMMER!
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