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Crostini with Strawberries, Cinnamon and Basil
Crostini with Strawberries, Cinnamon and Basil
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Recipe Details:
A wonderful diabetic-friendly Italian appetizer that is very tasty and also easy to make!
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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