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Strawberry-Basil Cinnamon Toast Crostini

Servings: 6 to 8

If you don’t have fresh basil, you could use mint or even a tiny sprig of fresh thyme. The most important thing is to get the berries nice and juicy. If you’re stuck with less-than-ripe strawberries, add a touch more sugar and let them macerate overnight


  • 8 oz. fresh strawberries, hulled and coarsely chopped (about 1-2/3 cups)
  • 2 Tbs. granulated sugar; more as needed
  • 1/4 cup balsamic vinegar
  • 1-1/2 oz. (3 Tbs.) unsalted butter, softened
  • 1/4 tsp. cinnamon
  • 12 1/4-inch-thick slices baguette or other crusty white bread, cut at an angle so they’re about 3 inches long
  • 3/4 cup ricotta or other fresh cheese (about 6 oz.)
  • 2 Tbs. thinly sliced fresh basil leaves
  • Smoked flaky sea salt

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 70
  • Fat (g): 7
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 25
  • Sodium (mg): 340
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Sugar (g): 7
  • Protein (g): 3


  • Put the strawberries in a bowl, and toss with 1 Tbs. of the sugar; add more sugar as needed, depending on the sweetness of the berries. Let stand for at least 30 minutes to let the berries soften and the juices run a bit.
  • Meanwhile, simmer the vinegar on low heat in a small saucepan, swirling the pan occasionally, until reduced by about half, so that it thickens slightly. Set aside.
  • In a small bowl, combine the butter, the remaining 1 Tbs. sugar, and the cinnamon. Set aside.
  • Position a rack in the center of the oven, and heat the broiler on high. Arrange the baguette slices on a large rimmed baking sheet, and toast one side until browned around the edges, about 1 minute. Flip the slices, and spread each with some of the cinnamon-sugar butter. Return to the broiler, and toast until bubbling, golden, and slightly browned around the edges, about 1 minute.
  • Remove from the oven. When cool enough to handle, gently spoon about 1 Tbs. of ricotta onto the buttered side of each toast. Top each toast with 1 heaping Tbs. of the strawberries and some of the juices from the bowl, and then drizzle with some of the balsamic.
  • Let the toasts rest so that the juices can soak into the toast a bit, about 10 minutes. Garnish with the basil and sea salt, and serve.


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