Whipped Ricotta Crostini with Spicy Strawberry Jam is like a flavor explosion in your mouth, and the best part? You can whip it up in no time. Picture this: creamy whipped ricotta, slathered on crunchy crostini, topped with a homemade spicy strawberry jam. It's a party for your taste buds – sweet, savory, and a little kick of spice. Whether you're having a chill night in, impressing your friends at a gathering, or just want to treat yourself to something fancy, this recipe has got you covered.

And the best thing? It's easy! No need to be a kitchen pro. This is made with all simple ingredients and step-by-step instructions to make you the hero of your kitchen. Your taste buds are in for a treat – and you're the chef behind the magic!

Happy Cooking!

Servings: 25-30 small crostinis or about 12 larger toasts

Prep Time: 15-20 mins

Cooking Time: 15-20 mins

Chilling Time: 20-30 mins

Total Time: 1 hour

Ingredients: 

• 14 oz thin Baguette or small bruschetta toasts

• 3 tbsp Olive oil, divided

• 1 cup whole milk Ricotta 

• Salt according to taste

• 1 tbsp butter

• 8 oz strawberry chopped finely

• 1/2 large jalapeno chopped finely

• 13-1/2 cup sugar as per taste

• 1/4 tsp cinnamon powder

• 1/4 tsp nutmeg powder

• Balsamic vinegar or balsamic vinegar pearls to garnish

Directions: 

1. Spicy Strawberry Jam- Put a pan on medium heat. Add butter. Once melted add the strawberries and Jalapenoes. Saute for 2-3 on medium heat and then turn the heat down to low. Stir in frequent intervals and let them cook down. Once it starts looking like a jammy consistency, add the sugar, cinnamon, and nutmeg. Mix well cooking for another 4-7 minutes as the jam thickens. Let it cool completely.

2. Whipped ricotta- In a food processor, add the ricotta, 1 tbsp of olive oil, and salt. Whip it together for a minute. Scrape the edges of the food processor, add 1-1.5 tbsp olive oil, and whip again till smooth. Transfer it to a piping bag and let it chill in the fridge for 10 mins.

3. If you’re going baguettes, Preheat oven to 375F. If you’re using toasted bruschetta skip the next step.

4. Slice baguettes into slices and place on a baking tray. Drizzle about 2-3 tbsp (as needed) olive oil over the baguettes. Bake at 375F for 5-8 mins till it’s crispy and golden on the base. Once the toasted baguettes are out of the oven let it cool for 1-2 mins.

5. Pipe the whipped ricotta over toasted bread as you like.

6. Top with the spicy strawberry jam.

7. Garnish with balsamic vinegar pearls or Drizzle some balsamic vinegar over it.

8. Serve immediately and enjoy!

Notes/Tips:

• Use whole milk ricotta. Low-fat ricotta doesn’t whip well.

• Good quality olive oil makes a lot of difference in the whipped ricotta.

• Using olive oil to toast the bread makes it super crispy.

• You can make the whipped ricotta and keep it in the fridge for 2-3 days.

• You can keep the strawberry jam in the fridge for a month in an airtight container.