Two slices of toast topped with fresh strawberries, nut cheese, basil and Navitas Organics Goldenberries

Strawberry Balsamic Crostini Recipe

Serve this stunning appetizer at your next outdoor gathering or weekend brunch. The strawberries can be made up to a day prior for extra-easy preparation.

INGREDIENTS

2 cups fresh strawberries, trimmed and sliced in half

1 Tbsp. white balsamic vinegar

1 Tbsp. agave syrup

2 heaping Tbsp. Navitas Organics Goldenberries

Freshly ground Black Pepper

6 slices country-style or sprouted bread, each about 5-inches long and cut 1/2-inch thick

Olive oil

6 Tbsp. nut cheese*

Handful of basil leaves, torn into small pieces

DIRECTIONS 

Press the goldenberries between your thumb and index finger to flatten, then slice each berry very thin into strips. Place in a mixing bowl and set aside.

Preheat the oven to 350° F. In a 9x11-inch glass casserole dish (or similar size), add the strawberries, vinegar and agave syrup. Toss well, then arrange the strawberries cut-side down. Bake for 18-20 minutes until strawberries are very soft and have released some of their juices. Add the hot strawberries as well as all of the pan juices to the mixing bowl with the goldenberries, sprinkle with black pepper, and toss gently. Refrigerate for a minimum of 30 minutes up to one day until strawberries are chilled. Slice any large strawberries in half.

Toast the bread slices and brush one side lightly with olive oil. To serve, spread a tablespoon of nut cheese on each toast, and top with the strawberry mixture and juices. Garnish with a couple basil leaves.

Makes 6 pieces

 

Submitted by Julie Morris | Luminberry

star
Image of Strawberry Balsamic Crostini Recipe

Servings

6 pieces

Serve this stunning appetizer at your next outdoor gathering or weekend brunch. The strawberries can be made up to a day prior for extra-easy preparation.

Ingredients

  • 2 cups fresh strawberries, trimmed and sliced in half

  • 1 Tbsp. white balsamic vinegar

  • 1 Tbsp. agave syrup

  • 2 heaping Tbsp. Navitas Organics Goldenberries

  • Freshly ground black pepper

  • 6 slices country-style or sprouted bread, each about 5 inches long and cut ½-inch thick

  • Olive oil

  • 6 Tbsp. dairy-free cheese

  • Handful of basil leaves, torn into small pieces

Rated 5.0 stars by 1 users
Select the stars to rate this recipe.

Directions

  1. Press the goldenberries between your thumb and index finger to flatten, then slice each berry very thin into strips. Place in a mixing bowl and set aside.

  2. Preheat oven to 350° F. In a 9x11-inch glass casserole dish (or similar size), add the strawberries, vinegar and agave syrup. Toss well, then arrange the strawberries cut-side down. Bake for 18-20 minutes until strawberries are very soft and have released some of their juices.

  3. Add the hot strawberries as well as all of the pan juices to the mixing bowl with the goldenberries, sprinkle with black pepper, and toss gently. Refrigerate for a minimum of 30 minutes up to one day until strawberries are chilled. Slice any large strawberries in half.

  4. Toast the bread slices and brush one side lightly with olive oil. To serve, spread a tablespoon of nut cheese on each toast, and top with the strawberry mixture and juices. Garnish with a couple basil leaves.