so what if it’s the end of summer and everyone is all “pulled pork. flannel. pumpkins pice lattes.”
i just want to hoard summer. i want to pile it up in my sandbox of an apartment and never leave. yes, i’m watching hoarders. stop judging. it’s educational. and stuff.
also i can’t get my nail polish bottle open and it’s really stressful and its the end of summer and this is a summer color. ‘s cool yo jets. and just let me have my white jeans and one last summer recipe and my coral opi.
i’ll go fall tomorrow. i promise.
i will be forcing pretzel bites, and cheesy dips upon you soon enough. no one loves white chicken chili and tortilla soup more than me, so they’ll be showing up as surely as those matches on tinder will.
this is just a realllyyy good recipe and i don’t believe in depriving you of delicious food anymore than i believe in letting wine go to waste.
plus. i just love fruit. i have had a serious love affair with it my entire life. i was that weird kid every parent wishes for (you’re welcome mom and dad) that wants thirds of fruit salad.
i remember one family friend would make a big fruit salad whenever we came to visit. but not just a fruit salad. she bought all the fresh fruits whole and cut up them up so they were super juicy. if i could have swan dove (dived?) into it, i would have. while all the other bad children ate gushers and fruit by the foot.
why did our parents think those were ok to eat by the way? that’s another story for another date night.
anyway. fruit. i love it. we’ve talked about how i’m a strange bird who doesn’t have much of a sweet tooth – so fruit is like dessert to me in some weird way. like honeydew melon might be the most underrated thing besides bachelor in paradise. just saying.
these little bites of strawberry heaven are utter perfection and you should make them because it’s tuesday and you deserve them. crostini tuesday – totally a thing.
they’re easy to make and to eat. which is pretty much everything.
- 12 baguette slices
- 1 tbl extra-virgin olive oil
- about 1 cup strawberries, chopped
- 2 tsp. fresh mint, chopped
- 2 tsp. balsamic vinegar
- 3/4 cup ricotta (6 oz)
- 1 tbl honey (i probably went heavy. what’s new)
- about 1 tsp of sea salt
- heat up the broiler.
- place baguette slices on a baking sheet and brush with olive oil. place rack towards top of oven, just a few inches away
- broil just the oiled side until lightly toasted, about 1 minute.
- in a bowl, toss the strawberries with the balsamic vinegar and mint.
- in another bowl, combine the ricotta with the honey and pinch of salt. s
- spread the ricotta mixture on each slice of baguette and top with the strawberry mixture.