This roasted strawberry crostini recipe is a sponsored post with Dairy Farmers of Canada, but, as always, all opinions are my own. Thank you for supporting brands that make Girl Heart Food possible and for helping me continue to do what I love – cook, eat and share delicious recipes! #CanadianCheese
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!
Hi, my friends! How have you been? How has summer been treating you? We’ve been grilling a lot and making simple salads and no fuss apps. I must say – I’ve been loving it, especially since our kitchen is staying clean (you should see it when I have a hefty recipe in the works). On second thought, no you shouldn’t.
So, you guys, this is my fourth feature with Dairy Farmers of Canada featuring fantastic Canadian Cheese. You may remember recipes I’ve done in past months, including a delicious grilled cheese, a creamy pasta, and a baked camembert. What I love about Canadian Cheese is its quality. But you know what else? Our cheese producers are as diverse and unique as each of Canada’s provinces (that’s like states for my US friends). My eyes have really been opened to the variety of options we have right here at home. It’s kind of hard to say which cheese has been my favourite so far; I think my answer will vary depending on my mood or the day you ask, but all are awesome. There’s not a cheese I would turn down, lol. What’s your favourite type of cheese?
The cheese I am using today for this Roasted Strawberry and Tipsy Cheese Crostini is ‘Tipsy’ (cute name, right?) It’s made by Gunn’s Hill Artisan Cheese, a small artisan cheese plant located in Oxford County, Ontario. To make their handcrafted cheese, they use milk from the neighbouring family dairy farm, Friesvale Farms (talk about local).
Tipsy is a cow’s milk cheese that is modeled after a little known Swiss cheese called Mutchli. Get this – it has been soaked in Palatine Hills Cabernet Merlot for several days so it has a mild flavour of wine infused right in – now you’re talking!
Tipsy is aged for only six weeks and it is relatively mild in flavour. It melts extremely well, which is one of the reasons why it works perfectly for this recipe; I’m pretty sure it would be amazing in mac-n-cheese too…or, just eating straight up (like I have done about 10pm at night). Remember, this is a no judgement zone 😉 The rind is edible too – less wastage, more good eatin’. Tipsy pairs well with lighter white wines like Riesling. It also goes lovely with Lager Beers; it’s nice to have options, right?
Being more of a fan of red wine (and considering that Tipsy is soaked in a Merlot), I opted to serve this Roasted Strawberry and Tipsy Cheese Crostini with a lighter bodied red wine. Plus, the roasted strawberries and balsamic reduction are a little sweeter so I wanted something a little ‘heftier’ to compliment. But, you know what? Drink what you like. This is a super casual app, it’s summer, so you do you!
How to Roast Strawberries for Homemade Crostini
For this recipe, I made 8 crostini (you can double or reduce the recipe accordingly depending on how many portions you’re going to need). I used about two cups of strawberries and sliced into thirds; then I tossed with a little sugar. I baked them for about 25-30 minutes, watching carefully that they didn’t burn. Once roasted, the strawberries have a super intense flavour! So good! If you are in a pinch, you can make this app with fresh strawberries in their natural form. However, roasting them really adds a little something special.
Place the shredded Tipsy cheese on the crostini and broil for 2-3 minutes (and, of course, watch to ensure your bread doesn’t burn…I totally speak from LOTS of experience here). Top the cheese with the reserved roasted strawberries, 2-3 leaves of arugula and drizzle with balsamic reduction. Enjoy immediately! Easy, right?
If you have leftover roasted strawberries, you can make more crostini (which I highly recommend) or you could use them as a topping for ice-cream. You can’t go wrong either way, in my opinion 😉
Other Easy Crostini Recipes you May Enjoy
- Roasted Blueberry Crostini with Whipped Goat Cheese
- Chanterelle Mushroom Crostini
- Roasted Acorn Squash Crostini
Hope you love this Roasted Strawberry and Tipsy Cheese Crostini made with yummy Canadian Cheese!
P.S. If you think this Roasted Strawberry and Tipsy Cheese Crostini will make your belly happy too, please be sure to hit that little pin button. Many thanks, you guys! XO
Roasted Strawberry and Tipsy Cheese Crostini
- 2 cups fresh strawberries -sliced into thirds
- 2 tbsp sugar
- 8 slices bread -I used rosemary focaccia, cut into 1/2 inch pieces
- 1 cup Tipsy cheese
- 1/4 cup baby arugula -approximately
- 2 tbsp balsamic reduction -see below
- 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.
- 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.
- 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.
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.