Light and tasty, these Strawberry and Basil Crostini make the perfect brunch bites!
Strawberry and Basil Crostini
2015-02-16 10:07:53
Makes 2 dozen
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
6 slices pumpernickel bread, crust trimmed
1 tablespoon canola oil
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon ground black pepper
4 ounces cream cheese, softened
1/4 cup crème fraîche
1 teaspoon lemon zest
1 1/2 cups sliced fresh strawberries
1/4 cup honey
2 tablespoons balsamic glaze*
Garnish: sliced fresh basil
Instructions
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
Cut each slice of bread into 4 triangles. Place on prepared pan; brush with oil, and sprinkle with 1/2 teaspoon salt and pepper; bake for 10 minutes or until crisp. Let cool.
In a small bowl, stir together cream cheese, crème fraîche, lemon zest, and 1/2 teaspoon salt until combined. Spread mixture over toast points. Top with strawberries.
In a separate small bowl, stir together honey, balsamic glaze, and remaining 1/2 teaspoon salt; drizzle over strawberries. Garnish with basil, if desired. Serve immediately.
Notes
*We used Gia Russa Balsamic Glaze.
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