Crostini de fresa y albahaca con queso de cabra y reducción de balsámico

Ingredientes

• 1 1/2 cups fresh strawberries diced small (225 g)
• 1/3 cup basil leaves thinly sliced into chiffonade (8 g)
• 1 tablespoon sugar or allulose (12 g)
• 8 slices rustic bread or baguette
• 12 tablespoons fresh goat cheese, chèvre, at room temperature (180 g)
• Balsamic reduction to taste

Preparación

1. 1

   In a bowl, combine the diced strawberries with the sugar (or allulose) and the basil. Stir and let macerate for 15 minutes, until the strawberries release their juices.

2. 2

   For a small batch, toast the bread in a toaster or, even better, in a cast iron grill pan over medium heat. For 8 slices at once, arrange them on a baking sheet and bake at 300°F (150°C) for 12 minutes, until golden and crispy.

3. 3

   As soon as the bread comes out of the oven, spread each slice generously with the room-temperature goat cheese, covering the entire surface.

4. 4

   Spoon 1–2 tablespoons of the macerated strawberries over each toast. Finish with a drizzle of balsamic reduction. Serve immediately.