Toasty sourdough bread, creamy goat cheese, herbs, fresh red currants and a drizzle of honey make these red currant crostini simply irresistible!
Sharing another wild berry recipe with you all today – a recipe using red currants!
These red currant crostini are incredibly easy to prepare and are so good for casual entertaining or Friday night snackin’!
Lucky me, my parents have a gooseberry bush and red currant bush growing wild on their property.
As soon as I spotted the berries, I knew I had to have them!
I’m pretty sure I popped more into mouth than into my bowl…but I couldn’t resist!
I wanted to create a recipe using those beauties, but didn’t want a lot of fuss. Because red currants are so darn pretty, I wanted them to shine.
This goat cheese crostini recipe does just that! The berries adorn the top of the crostini and are not fussed with. Sometimes (most times) simple is best, don’t ya think?
Why We Love Red Currant Crostini
- The recipe uses a yummy seasonal ingredient, beautiful red currants
- They come together in less than 20 minutes
- Great for entertaining
- Recipe can easily be double to serve more people
- Of course, they taste delicious!
Fresh Red Currants
Red currants are members of the gooseberry family, but are a little less tart, in my opinion.
They have the most gorgeous red hue and look almost jewel-like.
Currants are often used in sauces, jams, jellies, in baked goods, over salads or as a dessert or drink garnish. I’ve also been known to enjoy ’em with yogurt for a snack.
Alternatively, you can enjoy the red currants (like I love to do) in this goat cheese crostini recipe.
How to Make It
Full details are in the recipe card below, but here are the basics:
Start by brushing some oil onto your slices of bread and then toast to make it nice and crispy.
When making crostini, I like the bread to be toasted (to be able to hold those toppings) but not totally hard. You still want a slight little chew to the bread. Toast the bread to how you like it!
Once the bread is warm, and out of the oven, rub with a little clove of garlic to infuse a lovely hum of garlic onto the bread.
You likely won’t need the whole clove of garlic here, so you can use what’s left for another use.
Then, generously spread the slices with goat cheese. Don’t cheap out here!
I’ve made this recipe using a vanilla infused goat cheese, but you can use another flavoured variety or simply good ol’ regular.
Next, simply add the fresh red currants (gently press them into the goat cheese a little so they’ll stick), herbs, honey and a pinch of black pepper.
All that’s left to do is dig in! Don’t have to twist my arm 😉
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More Recipe Tips
Sourdough was used for these red currant crostini, but you can use your favourite artisanal bread.
Don’t have chives? Try green onion instead.
The quantity of crostini you yield may vary, depending on how large your slices of bread are.
Speaking of quantity, this recipe can easily be doubled if you are serving more people (or really really enjoy crostini 🙂 )
If you don’t need these to be vegetarian crostini, a little crumbled crispy prosciutto would be a great addition.
More Wild Berry Recipes You May Enjoy
- Gooseberry Cake – With plenty of fresh gooseberries and warming cinnamon, this bundt cake is delicious with a cuppa tea or coffee.
- Gooseberry Crumble – Gooseberries, citrus zest and a crispy, buttery topping…what’s not to love?
- Partridgeberry Cake – Tart partridgeberries, orange zest and a simple icing sugar glaze…simply delicious!
- Partridgeberry Muffins – Partridgeberries with rosemary and white chocolate. So good!
Hope you love this red currant recipe as much as we do!
Until next time, take care and chit chat again soon,
Make these red currant crostini? That’s awesome! Love it if you left a comment below. Many thanks!
Red Currant Crostini with Goat Cheese
- 1/2 cup fresh red currants , berries removed from stems and washed/gently patted dry with a clean tea towel
- 9 pieces sourdough bread , about 3.5" x 2" (I used 3 slices and cut each slice into thirds)
- 2 tablespoons olive oil
- 1 clove garlic
- 113 grams goat cheese (about 1/4 cup)
- 1 tablespoon fresh rosemary , minced
- 1 tablespoon fresh chives , minced
- 2 tablespoons honey
- pinch black pepper , optional
- Preheat oven to 400 degrees Fahrenheit.
- Place pieces of bread onto a sheet pan and brush bread with olive oil. Bake for about 12 minutes or until bread is crispy and toasted (but still has a slight little chew).
- Once bread is done, scrub each slice with with a clove of garlic (you won't need the whole clove, so reserve for another use later). Note: The more you rub the garlic clove over the bread, the more garlic flavour you will get. Scrub less for less garlic flavour and more for more garlic flavour.
- Spread goat cheese among all slices of bread.
- Top with currants (lightly press them into the goat cheese so they stick into place, but don't burst them), rosemary, chives and drizzle of honey. Add a pinch of black pepper, if desired. Enjoy!
- Sourdough was used, but you can use your favourite artisanal bread.
- Don’t have chives? Try green onion instead.
- The quantity of crostini you yield may vary, depending on how large your slices of bread are.
- Speaking of quantity, this recipe can easily be doubled if you are serving more people.
- If you don’t need these to be vegetarian crostini, a little crumbled crispy prosciutto would be a great addition.