With Whipped Ricotta Recipe

Prepare ricotta

Place the ricotta and mascarpone in a food processor or high-speed blender. Add olive oil, lemon zest, lemon juice, fine sea salt, and 1/2 teaspoon of the black pepper (reserve remaining pepper for finishing).

Blend on medium-high until the mixture is very smooth and airy, about 45–60 seconds. Stop and scrape down the sides once to ensure even texture. Taste and adjust seasoning: add up to another 1/4–1/2 teaspoon salt or more lemon juice if desired.

Transfer whipped ricotta to a bowl, cover, and refrigerate while you prepare the strawberries. Whisk briefly before serving to restore creamy texture if it has settled.

Marinate strawberries

Place the quartered strawberries in a medium bowl. Sprinkle with granulated sugar and toss gently to coat. Add the aged balsamic vinegar and the 1/2 teaspoon fresh lemon zest; toss to combine.

Let strawberries macerate for 10–15 minutes at room temperature to release juices and absorb the balsamic. Just before serving, add the julienned basil leaves and gently fold to distribute. Taste and add a pinch more sugar or a little more balsamic if needed.

Toast bread

If using slices of country bread or baguette, brush lightly with olive oil and toast under a broiler or in a skillet until golden and crisp, about 1–2 minutes per side. Allow to cool slightly so toast is warm but not steaming.

Assemble: Spoon about 2 generous tablespoons of whipped ricotta onto each slice of toast (adjust to preference). Top with a heaping tablespoon of the macerated strawberries and a few spoonfuls of the juices for flavor.

Finish: Drizzle each crostino with a small amount of extra-virgin olive oil (about 1/8 tsp per slice), sprinkle lightly with flaky salt (a pinch each), and finish with the reserved freshly cracked black pepper. Garnish each with a whole basil leaf (half leaf for smaller slices).

Serve immediately so the toast remains crisp. Leftover whipped ricotta can be refrigerated up to 3 days; strawberries are best served the same day.