Crostinis:
10.5-ounce baguette, sliced ½-inch thick
2 tablespoons olive oil
¼ teaspoon coarse salt
Bruschetta:
1-pound strawberries, trimmed and diced
1 tablespoon olive oil
1 tablespoon honey or granulated sugar
½ tablespoon balsamic vinegar
¼ teaspoon coarse salt
4 ounces fresh goat cheese, ricotta or burrata
Freshly cracked black pepper, to taste
½ cup fresh basil leaves, chiffonade
Instructions
Preheat the oven to 350 degrees. Line the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt. Bake 8-10 minutes or until lightly browned and crisp. Set aside to cool.
In a medium bowl, stir together the strawberries, olive oil, honey, balsamic and salt until combined.
Smear the goat cheese, ricotta or burrata on each baguette. Top each with a scoop of the strawberry mixture and a smattering of freshly cracked black pepper, then garnish with basil leaves. Serve.
Recipe Notes:
Cooking Tip: Chiffonade means to slice into ribbons. Simply stack the basil leaves on top of each other, tightly roll and use a chef’s knife to slice the basil roll from one end to the other in thin ribbons.
fruitsandveggies.org
