EasyLunchSaladVegan
Beans & Rice 😋
10 min cook
View Recipe
Medium
Sweet, tangy, creamy, and crispy all at once — this is the appetizer that steals the whole table.
Preheat your oven to 200°C. Line two baking sheets with parchment paper.
Arrange the strawberry halves cut-side up on one baking sheet. Drizzle with olive oil and honey, season with black pepper and a pinch of salt. Roast for 20–25 minutes until the edges are caramelized and the juices are bubbling and reduced. Set aside to cool slightly.
While the strawberries roast, brush the bread slices generously on both sides with olive oil and arrange on the second baking sheet. Sprinkle lightly with flaky salt. Bake for 8–10 minutes until deep golden and crisp, flipping once halfway through.
Add the ricotta, cream cheese, honey, lemon zest, and salt to a food processor or mixing bowl. Blitz or beat with a hand mixer for 2–3 minutes until the mixture is completely smooth, airy, and spreadable.
Spoon a generous amount of whipped ricotta onto each crostini. Use the back of a spoon to spread it thickly to the edges, leaving a slight natural texture on the surface.
Layer the roasted strawberry halves over the ricotta, slightly overlapping them and pressing gently so they sit flat on the cream.
Drizzle balsamic glaze liberally over each crostini in slow ribbons, letting it pool between the strawberries and run over the edges.
Finish with a few fresh thyme sprigs or small basil leaves and a final pinch of flaky salt. Serve immediately.
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