Roasted Strawberry and Tipsy Cheese Crostini
This Roasted Strawberry and Tipsy Cheese Crostini is my new go-to summer appetizer! It’s simple to put together and puts a smile on my face every time I eat it. Sliced strawberries are roasted for a bit until they’re caramelized and the flavour has intensified. Then, rosemary focaccia is topped with Gunn’s Hill’s Tipsy Cheese and broiled in the oven for a couple of minutes. Once removed, it is topped with the roasted strawberries, a little arugula, and drizzled with balsamic reduction. It’s the perfect little bite!
Servings Prep Time
8crostini 5minutes
Cook Time
30minutes
Servings Prep Time
8crostini 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 375F. In a bowl, toss sliced strawberries with sugar and pour onto parchment lined baking sheet. Bake for 25-30 minutes until reduced and slightly caramelized. Be careful not to burn. Carefully remove from oven.
  2. Increase oven temperature to broil. Place bread on an unlined baking sheet and equally distribute cheese among bread slices (about 2 tbsp. per slice). Broil bread 2-3 minutes. Be careful not to burn. Carefully remove from oven.
  3. Top cheesy bread with reserved roasted strawberries, 2-3 leaves of baby arugula and drizzle with balsamic reduction ( a little goes a long way). Enjoy immediately.
Recipe Notes

You can find balsamic reduction in the vinegar section of your supermarket or you can make your own.

To make your own balsamic reduction,  mix 1/4 cup of balsamic vinegar with 1 tbsp. of maple syrup in a heavy bottomed sauce pan on low heat for 12-15 minutes until reduced slightly and mixture coats the back of a spoon.

Love this? Please share!