Honey-Drizzled Strawberry Ricotta Crostini

Just down the road from where we live, a family-run farm offers wagon rides and u-pick berries all summer long.

Last Saturday, Clara and I slipped away early, before the sun was too high over the strawberry fields, and picked ourselves two big baskets of the sweetest June fruits. The intense heat of this month to date has turned local berries a deep red all the way through and they are as sweet as sweet can be. Just how we like them.

Since I’ve declared this the summer of the spritz, I’ve developed this recipe to spotlight strawberries on the snack table. It’s partly savoury – toast and ricotta – and part sweet – berries and honey – and it’s a tantalizing bite you’ll want to whip up soon and serve at your next aperitivo.

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How to Spritz like an Italian

Friends of mine are in Italy right now, and every so often I get a glimpse of their adventures on my socials- the ancient streets, the vibrant markets…the afternoon spritz

I might have been jealous of their travels if my Italian friend, Margherita, hadn’t invited me and a few friends over to her place for a little aperitivo of our own. We each brought a few appetizers to share, popped open a bottle of prosecco and toasted the beginning of summer with Aperol spritz.

Lo spritz‘, afternoon happy hour in Italy, is designed to be social. It involves sharing plates, small bites and of course, the spritz cocktail. This effortless entertaining over seasonal, simple fare is my strategy for gathering with friends this summer and in a short blog series, I’m going to show you how to spritz like an Italian.

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