Strawberry Ricotta Crostini

Around this time last year, I went to Spain for a vacation.  It was fantastic and delicious, and I vividly remember the wonderful meals we enjoyed. I was looking through the pictures and I came upon the plate of pintxos I had in Sevilla.

Pintxos are small bites or bar snacks, often savory but sometimes sweet, skewered to a piece of toast. I remember one topped with ricotta, raisins, and chopped dates, and a light drizzle of chocolate. I decided to recreate it with fresh strawberries and dark chocolate ganache.

(I am still slightly obsessed with dark chocolate ganache.)

This is very easy to prepare, and could well serve as appetizers for your next get-together with your friends, or even dessert, as the flavors are slightly reminiscent of chocolate-strawberry cheesecake.

All you have to do is make some crostini by toasting baguette slices with olive oil. While that’s in the oven, make a quick ganache in the microwave. Then top the toasted bread with ricotta, strawberries, and a drizzle of dark chocolate ganache.

If you find out at the last minute that your drizzling skills are atrocious, and that some drizzle look more like globs, fear not. No one ever complained about too much dark chocolate drizzle.

This goes perfectly with a glass of chilled rose (I love the Apothic Rose that was recently sent to me), and has the perfect amount of sweetness. There’s a lot of texture in each bite: crunchy toast, creamy ricotta, juice strawberries, velvety chocolate.

Strawberry Ricotta Crostini


1/3 baguette, cut into 1/2 inch slices
2 tablespoons extra virgin olive oil
1/2 cup sliced strawberries
1/3 cup ricotta
1/4 cup dark chocolate chips
2 tablespoon heavy cream


  1. Preheat oven to 500 degrees F.
  2. Brush olive oil on both sides of the bread pieces, then toast for 5 minutes.
  3. While the bread is in the oven, place the chocolate chips in a small microwave-safe bowl and microwave for 1 minute. Add the cream and microwave for 45 seconds.  Stir vigorously until smooth and glossy.
  4. When baguette slices are done, top with ricotta, strawberries, and drizzle with ganache. Serve immediately.

If you don’t want any chocolate (what’s wrong with you?) you can  just drizzle honey on top.  Some chopped mint would be nice, too. Or toasted hazelnuts. Or you can do the savory route and drizzle a balsamic vinegar reduction, with freshly ground black pepper. You can also swap out ricotta with goat cheese or cream cheese.

Now what to do with the leftover baguette and ricotta? Maybe the next day, you make toast again, smear another thick layer of ricotta on top, drizzle with olive oil (always be liberal with olive oil), top with salt, pepper, chili pepper flakes, and rejoice in the simplicity of the ingredients. If you have juicy tomatoes, chop those up with the aforementioned toppings plus basil, and have a traditional bruschetta topping. Or you can make this:

Goat Cheese and Avocado Bruschetta with Red Pepper Jelly

Fair warning: if you click over to that post, you might have a Beyonce song stuck in your head.

I was always unsure of the difference between crostini and bruschetta, because both are Italian appetizers on toasted bread.  It looks like crostini means little toasts, or thin slices of bread brushed with olive oil, while bruschetta comes from the Italian word “bruscare” (to roast over coals) and is basically garlic bread, or toasted bread rubbed with garlic. So with that, these strawberry-ricotta bites are definitely closer to crostini.

Even though it wasn’t the little Italian toasts that inspired me to make these, but rather the little Spanish pintxos.

pintxos from Seville

Either way, these little crostini are easy to make and sure to please. These might remind you of a favorite vacation, these might be another way to relish the fresh summer berries before they go out of season, or these might just be a simple treat. If you’re making them, be sure to be generous with the drizzle!


25 Responses to “Strawberry Ricotta Crostini”

  1. #
    Megan posted August 20, 2013 at 8:44 am

    The crostini look amazing! And I bet they would be perfect with that Apothic Rose.

  2. #
    Erica @ In and Around Town posted August 20, 2013 at 10:26 am

    All of these look amazing, but having the sweet tooth I do, the strawberry one looks especially delicious!

  3. #
    christina posted August 20, 2013 at 10:33 am

    You make me want to go out and buy all the ingredients to make this right now! Especially the ricotta…mmm!! We just got cannoli from the North End and I can’t stop eating them!

    • #
      Bianca Garcia posted August 20, 2013 at 11:40 am

      Mmmm I love ricotta-filled cannoli! Although sometimes I go rogue and get the chocolate cream filled ones :)

  4. #
    Heather posted August 20, 2013 at 12:49 pm

    Those look so good, and thanks for the reminder on the avocado/pepper jelly combo. I have all of that at home right and think I will make it for dinner tonight. I love doing apps for dinner sometimes.

  5. #
    Happy Valley Chow posted August 20, 2013 at 1:14 pm

    Wow those crostini’s look absolutely incredible! Definitely need to give these a try :)

    Happy Blogging!
    Happy Valley Chow

  6. #
    Emily @ A Cambridge Story posted August 20, 2013 at 8:00 pm

    Well, if there is something better than bread, it’s bread topped with cheese and chocolate :) Yum!

  7. #
    Meghan M. (@TraveleatloveMM) posted August 20, 2013 at 8:58 pm

    How beautiful!

  8. #
    Sacha posted August 20, 2013 at 9:07 pm

    Has it really been a year since your Spain trip?! Time flies. I loved those posts so much. Nice that you could be brought back with this.

  9. #
    Jenny @ BAKE posted August 21, 2013 at 8:46 am

    I love the idea of sweet crostini! these look gorgeous!

  10. #
    Meghan @ Spoonful of Flour posted August 21, 2013 at 3:07 pm

    This crostini looks amazing! I am loving your blog- also just realized that you live in Harvard Square. I am in Charlestown, so pretty close by!

  11. #
    yummychunklet posted August 21, 2013 at 3:27 pm

    All of these bites look delicious!

  12. #
    Monica posted August 21, 2013 at 3:39 pm

    I love anything crostini/bruschetta…and when you combine it with ganache…I’m so there!

  13. #
    Daisy posted August 21, 2013 at 4:35 pm

    Pinxtos are my favorite. these look like such a delicious bite!

  14. #
    Georgia @ The Comfort of Cooking posted August 21, 2013 at 6:32 pm

    Oh my goodness, these crostini are calling my name! I love the combination of flavors!

  15. #
    Patty posted August 21, 2013 at 11:59 pm

    Oh my these little bites look very appetizing! I just booked a trip to So Spain for this fall so I’m getting excited-we will be in Sevilla-any tips or suggestions? I will check for posts on your trip -thanks!

  16. #
    Shannon posted August 23, 2013 at 10:29 am

    oh man, you have me craving one of these in a bad way :) and i’m glad you reminded me about the avocado/goat cheese/pepper jelly combo!

  17. #
    Molly Galler posted August 23, 2013 at 4:57 pm

    Anddddd now I’m drooling at my desk. So easy, yet, so delicious. Happy Friday, Bianca!

  18. #
    Jen @ Savory Simple posted August 23, 2013 at 9:16 pm

    I am drooling over these crostini. Nom.

  19. #
    CCU posted August 24, 2013 at 1:24 am

    Yum, this crostini takes deliciousness to a new level :D


  20. #
    Joanne posted August 24, 2013 at 2:38 pm

    I’d definitely rather have a sweet variety of these! Especially with a chocolate drizzle…mmmm

  21. #
    ATasteOfMadness posted August 24, 2013 at 6:12 pm

    This looks so simple, and yet so delicious! I can’t get enough strawberries :)

  22. #
    Adri posted August 24, 2013 at 11:37 pm

    Oh, what a wonderful idea! Those look delicious!

  23. #
    The Squishy Monster posted August 26, 2013 at 3:15 pm

    I just mad a version of these for my parents…I just love that you used chocolate (d’oh moment over here). YUM!

  24. #
    Kammie @ Sensual Appeal posted September 3, 2013 at 8:38 pm

    Genius. Genius, I tell you. So simple but yet so amazing. I loveee <3

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