Today, I am sharing a recipe for Strawberry Crostini with Balsamic Glaze. This is a lovely appetizer, snack, or hors d’oeuvre to serve, especially during strawberry season. They are not difficult to make and they are some tasty!
Begin by bringing the cheese to room temperature for about 30 minutes. A soft goat cheese works well in this recipe but I also like to use Boursin cheese which comes in a number of different flavor combinations, many of which complement strawberries really well. Add ¾ tsp liquid honey to the cheese to sweeten it just a wee bit and add another flavor note. Mix the cheese very well, either by hand or, if you have one, in a wee food processor.
Fresh strawberries are essential for this appetizer. It’s hard to say exactly how many strawberries will be needed because it depends on their size, the size of baguette slices, and whether you want the entire tops of the baguette slices covered in strawberries as shown in the photos or only present 1-2 large strawberry slices per baguette slice. That’s why I have indicated the amount needed as a “handful”. Slice the strawberries thinly from stem end to bottom.
You will need a small French baguette and 12 slices from it, each cut at a slight diagonal angle, into ½“ thick slices. Depending on the size/length of the baguette, not all of it may be required for this recipe. Using a pastry brush, brush the slices with olive oil and toast them in a preheated 375°F oven for approximately 7-10 minutes, or just until they tan a light golden color. Be careful to ensure the bread does not burn. Let the toasted baguette slices cool before proceeding with the toppings.
Spread each cooled baguette slice with about a teaspoon or so of jelly of choice. I like to use my rhubarb jelly or strawberry rhubarb jelly but crabapple jelly or a savory red pepper jelly are also good choices. Top each baguette slice with a couple of teaspoons of the softened cheese then lay the strawberry slices, as desired, on top.
Either fresh mint or basil can be used to garnish the tops of the crostini. One of the easiest ways to chop the herbs is to take 5-6 leaves about the same size and stack them up then roll the leaves tightly, lengthwise. With a very sharp knife, slice the rolled herbs about 1/16” thick. These little herb ribbons are called chiffonade. Sprinkle some herb ribbons over the tops of the crostini then drizzle with a balsamic glaze to add a little tang. Truly, this is the finishing touch on these crostini!
While balsamic glaze can be made by bringing a good quality pure balsamic vinegar to a boil over medium heat then reducing it to a low temperature until it reduces by half its original amount, I find it just as easy and economical to buy a bottle of ready-made balsamic glaze. There are many uses for balsamic glaze that include Caprese Salad, bruschetta, roasted veggies, salad greens, and pizza, to name but a few. The balsamic glaze can be found in most large supermarkets in the section where balsamic vinegars are found.
These little Strawberry Crostini with Balsamic Glaze appetizers or hors d’oeuvres pack a lot of flavor notes into their tiny size. Because of the fresh product in them, these tiny tasty morsels are best served as soon as they are made.
Strawberry Crostini with Balsamic Glaze
Ingredients:
1 small French baguette, sliced at a slight diagonal, into twelve (12) ½-inch thick slices (*See Note 1 below)
Olive oil
Apx. ¼ cup of jelly of choice
Apx. 3½ oz (100g) soft goat cheese or Boursin, softened at room temperature
¾ tsp honey
Handful of fresh strawberries, hulled, washed, and dried
5-6 fresh basil or mint leaves
2 – 3 tbsp Balsamic Glaze/balsamic reduction (**See Note 2 below)
Method:
Position oven rack in center of oven and preheat oven to 375°F.
Bring cheese to room temperature for about 30 minutes to soften.
Using a serrated bread knife, slice baguette, at a slight diagonal angle, into 12 slices, each apx. ½“ thick. Brush slices with olive oil. Place slices, single layer, on baking sheet. Transfer to oven for 7-10 minutes or just until slices are slightly toasted golden. Do not let bread burn. Remove baguette slices from oven and let cool.
In small bowl, beat the cheese and honey together until combined and smooth.
Spread approximately 1 teaspoon of jelly on each toasted baguette slice. Top with a couple of teaspoons of the cheese.
Slice strawberries thinly from stem end to bottom. Tops of crostini may be covered completely with sliced berries or, if the berries are large, place one to two strawberry slices on each crostini.
Take 5-6 basil or mint leaves of the approximate same size and stack them together. Roll the leaves, lengthwise, tightly and, with a sharp knife, cut the roll into thin slices about 1/16” wide. Sprinkle the herb ribbons over each crostini and drizzle with a balsamic glaze. Best served immediately.
Yield: Apx. 12 appetizers or hors d’oeuvres
NOTE 1: Depending on the size/length of the baguette, not all of it may be required for this recipe.
NOTE 2: Balsamic glaze can be made from a good quality pure balsamic vinegar by bringing ½ cup of vinegar to a boil in a small saucepan over medium-high heat then reducing the heat to a low temperature until the mixture has reduced by half. Bottled balsamic glaze is also commercially available in most large supermarkets in the section where the balsamic vinegars are found.
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Strawberry Crostini with Balsamic Glaze
Ingredients
- 1 small French baguette, sliced at a slight diagonal, into twelve (12) ½-inch thick slices (*See Note 1 below)
- Olive oil
- Apx. ¼ cup of jelly of choice
- Apx. 3½ oz (100g) soft goat cheese or Boursin, softened at room temperature
- ¾ tsp honey
- Handful of fresh strawberries, hulled, washed, and dried
- 5-6 fresh basil or mint leaves
- 2 - 3 tbsp Balsamic Glaze/balsamic reduction (**See Note 2 below)
Instructions
- Position oven rack in center of oven and preheat oven to 375°F.
- Bring cheese to room temperature for about 30 minutes to soften.
Using a serrated bread knife, slice baguette, at a slight diagonal angle, into 12 slices, each apx. ½“ thick. Brush slices with olive oil. Place slices, single layer, on baking sheet. Transfer to oven for 7-10 minutes or just until slices are slightly toasted golden. Do not let bread burn. Remove baguette slices from oven and let cool.
- In small bowl, beat the cheese and honey together until combined and smooth.
- Spread approximately 1 teaspoon of jelly on each toasted baguette slice. Top with a couple of teaspoons of the cheese.
Slice strawberries thinly from stem end to bottom. Tops of crostini may be covered completely with sliced berries or, if the berries are large, place one to two strawberry slices on each crostini.
Take 5-6 basil or mint leaves of the approximate same size and stack them together. Roll the leaves, lengthwise, tightly and, with a sharp knife, cut the roll into thin slices about 1/16” wide. Sprinkle the herb ribbons over each crostini and drizzle with a balsamic glaze. Best served immediately.
Recipe Notes
Yield: Apx. 12 appetizers or hors d’oeuvres
NOTE 1: Depending on the size/length of the baguette, not all of it may be required for this recipe.
NOTE 2: Balsamic glaze can be made from a good quality pure balsamic vinegar by bringing ½ cup of vinegar to a boil in a small saucepan over medium-high heat then reducing the heat to a low temperature until the mixture has reduced by half. Bottled balsamic glaze is also commercially available in most large supermarkets in the section where the balsamic vinegars are found.
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