Crostini with Strawberry Goat Cheese and Pineapple Balsamic Vinegar

Posted by in Recipes on Sep 12, 2012 . .

1 small French baguette

  • Olive Cart South Haven Blend Olive Oil
  • Kosher salt and freshly ground black pepper
  • 10 ripe strawberries, cleaned and chopped
  • 6 ounces fresh goat cheese, at room temperature
  • 1 teaspoon honey, divided, plus more for drizzling
  • 1/2 red onion, finely diced
  • 1/2 cup dried figs, diced
  • 1/4 cup Olive Cart Kalamata olives, pitted and thinly sliced
  • 2 tablespoons fresh basil, thinly sliced
  • 1/2 teaspoon Olive Cart Pineapple White Balsamic Vinegar
  • 1/4 cup vodka
  • 1 orange, juiced
  • 2 tablespoons Olive Cart South Haven Blend Olive Oil
  • 12 springs fresh Frisee lettuce

Preheat the oven to 350 degrees. Slice the bread into 12 (1/4-inch) slices. Brush both sides with olive oil and season with salt, and pepper, to taste. Bake the bread at 350 degrees until crisp and starting to brown. Set aside. Chop the strawberries finely, and mix with the goat cheese in a bowl. Season with 1/2 teaspoon honey, and salt, and pepper, to taste. In a bowl combine the onions, figs, olives, and basil. Season the mixture with salt, and pepper, to taste. Drizzle with vinegar and remaining 1/2 teaspoon honey and toss to combine.

In a small sauce pan, heat the vodka over medium-high heat and bring to a simmer. Cook until the vodka is reduced to about 1 teaspoon. Stir in the orange juice and remove from the heat immediately. Drizzle in a touch of honey and
season with salt and pepper. Whisk in the olive oil. Toss the Frisee in the dressing.

To assemble: Take a crostini and smear a touch of the strawberry-goat cheese mixture on top. Build up some of the olive relish on top and garnish each crostini with a little of the dressed lettuce. Serve immediately and enjoy!


Last update: Jun 29, 2018
Shopping Cart
Your shopping cart is empty!