Roasted Strawberry Crostini: A Summer Appetizer

 

A delightful combination of sweet, savoury, and tangy flavours, Roasted Strawberry Crostini is a delicious eye-catching appetizer and absolutely perfect for summer entertaining. Made with fresh feta cheese combined with herbs, garlic, and cream cheese, and whipped until super-smooth, it's simply topped with sweet roasted strawberries, chopped walnuts or pistachios, and sprigs of fresh thyme, for an utterly irresistible hors d'oeuvre.

Roasted Strawberry Crostini with Whipped Feta & Walnuts

Serves 6-8

8 oz strawberries, washed and drained

6 oz feta in brine, cut into small cubes 

1 clove garlic, minced

1/4 tsp crushed red pepper flakes

4 sprigs fresh thyme or mint, for garnish

6 oz cream cheese, at room temperature

2 tbsp extra-virgin olive oil

2 tbsp toasted chopped walnuts or pistachios

Crostini: 

1 baguette, sliced into 1/4-inch crostini

3 tbsp olive oil

Maldon salt for garnish

Preheat the oven to 375°F. Place the sliced baguette on a parchment lined baking sheet. Brush with olive oil and sprinkle with maldon salt, then bake for 10 minutes. Transfer them to a wire rack to cool before serving.

Slice off the strawberries' leafy caps, removing as little fruit as possible, then slice the larger berries into quarters and the smaller ones in half. Lay them all on a parchment lined baking sheet and roast for 30 minutes, until they are very soft. Remove from the oven, let them cool slightly, then place in a small bowl, allowing the strawberries to collapse in their residual heat.

Meanwhile, drain brine from the feta. In a food processor, pulse the feta, garlic, red pepper flakes, and fresh thyme until the feta is broken up into small crumbs. Add the cream cheese and pulse until combined. With the motor running, drizzle in oil and blend until mixture is smooth and fluffy. 

 

To make the roasted strawberry crostini, spoon a tablespoon of the feta-cream cheese mixture on each crostini, top with a teaspoon of the roasted strawberries, then sprinkle some finely chopped walnuts and top with a a small sprig of fresh thyme or mint. Place them on a decorative platter and serve with a glass of champagne or decadent cocktail. 

NB: My friend Richard extends the life of fresh baguette by slicing them in 3 and storing them in a large freezer bag. Allow to thaw before baking the crostini.