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Strawberry Rosette Crostini

These little bites are so lovely - pretty enough to impress, simple enough to make at home. Whipped Euphoricotta and White Velvet, brightened with lemon, gets piped onto crostini and topped with thin strawberry slices arranged petal by petal into a rosette. A drop of balsamic at the center, a basil leaf at the side, a finish of flaky salt and lemon zest.

4

Serves:

Prep:

30 minutes

Cook:

10 minutes

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Ingredients:​

  • 8-10 crostini (half a baguette)

  • 1 cup Euphoricotta

  • 1/2 cup White Velvet

  • 2 teaspoons lemon juice

  • 1 teaspoon maple syrup

  • zest of half a lemon

  • 8-10 strawberries, mandolined or thinly sliced.

  • 8-10 small fresh basil leaves

  • Balsamic reduction 

  • For garnish: Flaky salt, cane sugar, lemon zest

Crostini Instructions:

1. Preheat oven to 375

2. Slice baguette in thin slices

3. Brush each slice lightly with olive oil

4. Bake on a sheet in the oven until lightly browned, about 8-10 minutes

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Topping Instructions:  

1. Using a mixer, combine Euphoricotta, White Velvet, lemon juice, maple syrup and lemon zest and whip until smooth

2. Pipe or spoon onto crostini

3. Arrange strawberry slices like flower petals to form a rosette

4. Place a basil leaf next to each rosette

5. Drop balsamic reduction into the center of each rosette

6. Garnish with lemon zest, flaky salt and organic cane sugar

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