STRAWBERRY BASIL CROSTINI
25 PIECES
1, 11 OZ BAGUETTE, cut on a bias into 25 pieces
3 T OLIVE OIL
8 OZ CREAM CHEESE, softened
4 OZ GOAT CHEESE, softened
1/3 C BALSAMIC VINEGAR
1/3 C SUGAR
½ OZ BASIL, chiffonade
1 PINT STRAWBERRIES, sliced
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Place sliced baguette on a rimmed baking sheet and drizzle with 3 T olive oil. Bake at 350 degrees for 10-12 minutes or until light golden brown on the bottom of the baguette slices.
Combine the cream cheese and goat cheese in a medium bowl and blend with a hand-held mixer until smooth. Season with salt and pepper.
Combine vinegar and sugar in a small saucepan and bring to a boil over high heat, whisking until sugar dissolves. Let cook for two minutes and remove from heat. Transfer mixture to a squeeze bottle and let cool.
Spread goat cheese mixture atop toasted baguette. Top with two slices of strawberries and drizzle balsamic syrup over the top of the crostini. Garnish with fresh basil.
1, 11 OZ BAGUETTE, cut on a bias into 25 pieces
3 T OLIVE OIL
8 OZ CREAM CHEESE, softened
4 OZ GOAT CHEESE, softened
1/3 C BALSAMIC VINEGAR
1/3 C SUGAR
½ OZ BASIL, chiffonade
1 PINT STRAWBERRIES, sliced
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Place sliced baguette on a rimmed baking sheet and drizzle with 3 T olive oil. Bake at 350 degrees for 10-12 minutes or until light golden brown on the bottom of the baguette slices.
Combine the cream cheese and goat cheese in a medium bowl and blend with a hand-held mixer until smooth. Season with salt and pepper.
Combine vinegar and sugar in a small saucepan and bring to a boil over high heat, whisking until sugar dissolves. Let cook for two minutes and remove from heat. Transfer mixture to a squeeze bottle and let cool.
Spread goat cheese mixture atop toasted baguette. Top with two slices of strawberries and drizzle balsamic syrup over the top of the crostini. Garnish with fresh basil.
