Using marinated strawberries and fresh ricotta, this strawberry and spinach crostini is fantastic for any summer time sandwich craving.
Heat up your oven to 425°F. Prepare a baking sheet, lined with parchment paper. Place the slices of pancetta on the parchment paper and bake them in the oven until crispy—about 20 minutes. You can make as many pancetta crisps as you like, just store them in an airtight container in the refrigerator.
Turn on the broiler of your oven. Place the 6 slices of Italian bread on a baking sheet. Spread the freshly made ricotta cheese on 3 of the 6 slices of bread and sprinkle with sea salt. Apply a layer of spinach on top of the cheese. Drizzle all slices with Colavita Olive Oil.
Place the tray under the broiler and bake for just a few minutes. Watch the bread very carefully, as the broiler heats quickly and you don’t want your toasts to burn. Once the toasts are golden brown and the cheese is bubbling slightly, remove from the oven.
Place the strawberries in a bowl.
Drizzle the Colavita Balsamic Vinegar over the strawberries and sprinkle with sugar and black pepper. Stir gently to combine.
Cover and let sit at room temperature for at least 30 minutes to an hour. Place them in the refrigerator if using the next day.