Food & Drink

Strawberry Bruschetta with Ricotta and Herbs

There are few things as quintessentially summer as the smell of sweet, juicy strawberries warming in the sun at the farmer’s market. While the first batch of the season is best enjoyed out of hand, the rest of the summer is devoted to simple strawberry recipes like this one: ripe, thinly sliced berries piled over fresh ricotta on crunchy, olive oil-toasted crostini. Trimming and slicing delicate strawberries without wasting any precious fruit requires a sharp, nimble knife and an eye for detail. Thanks to its short, narrow blade with a pointed tip, the Classic 3 1/2” Paring Knife makes everyday food prep feel like a breeze. Make sure to use freshly ground black pepper for this recipe — its bold, fruity flavour does wonders to add sweet-savoury balance to the finished dish.

Ingredients

1 pint ripe strawberries
1 teaspoon fresh lemon zest
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black
pepper
1 crusty baguette (preferably
sourdough)
2 tablespoons extra-virgin olive oil,
plus more for serving
3/4 cup whole-milk ricotta cheese
Chopped fresh mint leaves, for serving

Directions

Preheat the oven to 400°F.

Using the Classic 3 1/2” Paring Knife, trim just the green tops from the strawberries, saving as much of the flesh as possible. Thinly slice the strawberries lengthwise and add them to a small bowl. Gently stir in the lemon zest, lemon juice, and a pinch of salt and black pepper. Set aside.

Using a sharp bread knife, preferably the Classic Precision Double-Serrated Bread Knife, slice the baguette on the diagonal into 16 slices about 1/2-inch thick. Arrange in a single layer on a large, rimmed baking sheet and brush evenly with the olive oil. Sprinkle with a pinch of salt. Transfer to the oven and bake, flipping once, until golden-brown and fragrant, 8 to 10 minutes (For a smoky summer twist, the bread can also be lightly toasted on the grill for 1 to 2 minutes per side.) Set aside until cool enough to handle, about 10 minutes longer (they will continue to crisp up as they cool).

Spoon and spread the ricotta cheese end-to-end over each slice of toasted baguette. Arrange on a serving platter and top evenly with the reserved strawberries. Neatly drizzle some of the strawberry resting juices over the top of each crostini. Finish with a drizzle of olive oil, a pinch of salt and black pepper, and a shower of chopped fresh mint. Enjoy right away.