Strawberry Basil Crostini with Goat Cheese and Balsamic Glaze Recipe

Crispy toasted bread spread with creamy chèvre, topped with basil-macerated strawberries and a drizzle of balsamic reduction. An elegant, fresh appetizer ready in 15 minutes.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1In 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. 2For 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. 3As soon as the bread comes out of the oven, spread each slice generously with the room-temperature goat cheese, covering the entire surface.
4. 4Spoon 1–2 tablespoons of the macerated strawberries over each toast. Finish with a drizzle of balsamic reduction. Serve immediately.