Recipe courtesy of Mark Pastore
30 min
10 min
20 min
4 servings


  • 1 pint fresh strawberries, cleaned and hulled
  • 3 tablespoons granulated sugar
  • 1 tablespoon aged balsamic vinegar, plus additional to drizzle
  • 3 fresh basil leaves, torn
  • 6 thinly sliced pieces neutral-flavored bread, spread with unsalted butter and lightly toasted
  • 1/2 cup fresh ricotta cheese
  • Fresh ground black pepper


Chop the strawberries into 1/4-inch dice and add them to a glass or ceramic bowl. Add sugar, balsamic vinegar and torn basil leaves. Gently toss to combine and set aside to macerate for 15 to 20 minutes.

Lightly brush the toasted crostini slices with the macerating liquid to sweeten. Spread 1 tablespoon of ricotta on each toast and then top with 1 tablespoon of macerated strawberries. Drizzle each crostini with remaining liquid and sprinkle with just a pinch of fresh ground black pepper.

Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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