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Crostini with Strawberries, Cinnamon and Basil

Crostini with Strawberries, Cinnamon and Basil

   

Crostini with Strawberries, Cinnamon and BasilCrostini with Strawberries, Cinnamon and Basil


Recipe Details:
A wonderful diabetic-friendly Italian appetizer that is very tasty and also easy to make!


Ingredients:
  • Strawberry – ½ lb.
  • Whole-wheat bread – 12 slices
  • Ricotta cheese – 6 Oz
  • Basil 2 – tbsp.
  • Ground cinnamon – 1 tsp.
  • Unsalted butter – 3 tbsp.
  • Balsamic vinegar – 4 tbsp.
  • Sweetener – alternative to 2 tbsp.
  • Sea salt flakes – to taste
Recipe Directions:
Step 1
Put the strawberries in a bowl and mix them with half of the sweetener. Leave the berries for half an hour to soften and release the juice.
Step 2
Heat the balsamic vinegar in a small saucepan over low heat, stirring occasionally, until the vinegar is reduced by about half and slightly thickens. Set aside.
Step 3
In a small bowl, combine butter, cinnamon and remaining sweetener. Set aside.
Step 4
Preheat oven to 400 F. Place the slices of bread on a baking sheet and bake on one side until browned around the edges. Turn the slices over and brush them with the mixture of cinnamon, butter, and sweetener.
Step 5
Return the bread to the oven and cook until butter starts bubbling and turns golden brown around the edges. Remove the bread from the oven.
Step 6
Let the bread cool slightly and spoon the ricotta gently onto the oiled side of each toast. Put 1 tbsp. of strawberries on each piece of bread and pour over the strawberry juice. Sprinkle with balsamic vinegar.
Step 7
Let the toasts stand for a little so that the juice is absorbed a little into them. Garnish with basil and sea salt. Serve and enjoy!


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