Strawberry Cheesecake Delight Crostini

This crostini is a playful and sophisticated nod to National Cheesecake Day, combining the creamy tang of goat cheese with the sweetness of macerated strawberries and a hint of fresh basil. The toasted baguette provides a perfect crunch, balancing the soft, rich topping for a delightful summer bite. It's a light, refreshing dessert or appetizer that is perfect for sharing with friends.

Sweet & Dessert

Ingredients

small baguette, sliced into 1/2 inch thick rounds (about 16 slices)
tablespoons olive oil
oz soft goat cheese (chèvre), softened
tablespoon honey, plus extra for drizzling
cup fresh strawberries, hulled and quartered
tablespoon granulated sugar
teaspoon balsamic vinegar
fresh basil leaves, thinly sliced (chiffonade)

Method

Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange them on a baking sheet. Toast for 8 minutes
minutes, or until golden brown and crisp. Remove and let cool.
While the bread toasts, prepare the strawberry topping. In a small bowl, combine the quartered strawberries, granulated sugar, and balsamic vinegar. Gently toss and let the mixture macerate for at least 10 minutes.
In a separate small bowl, mix the softened goat cheese with 1 tablespoon of honey until smooth and creamy.
To assemble, spread a generous layer of the honey
goat cheese mixture onto each cooled crostini.
Top the cheese with a spoonful of the macerated strawberries, drizzle lightly with extra honey, and garnish with a sprinkle of fresh basil chiffonade. Serve immediately.

Chef's Tip & Pairing

For an extra layer of flavor, use a high-quality aged balsamic vinegar, which will add a deeper, more complex sweetness to the strawberries. This crostini pairs beautifully with a slightly chilled, off-dry Rosé or a light, sparkling Prosecco.

From the Tini Crostini Collection