Things have been a bit quiet around here, but I suppose that is nothing new. I’m definitely struggling with the blog in terms of posting frequency. I have so many post ideas swirling in my head, but haven’t been making cooking and posting and photographing a priority. It has a lot to do with this pregnancy and how much I’ve been sleeping, but also the fact that it’s summer, and too nice to be indoors cooking and on the computer. Perhaps when fall comes around I will be better.

Last week my family and I rented a gorgeous cabin  in Hayward, Wisconsin. We had an awesome time pontooning, fishing, swimming (just a little) and of course eating, eating and more eating. We also went to a yummy fish fry while my parents watched Juliet and her cousin Chloe. It was nice to have a bit of adult time, but by far the best part of vacation was spending an entire week with Juliet.

The weather could have been a bit nicer. It was warm enough, but rained quite a bit and the sun barely came out. Oh well!

So about this recipe…I made it for a dinner party a couple weeks ago and it was one of those last minute recipes that I had in mind and then searched on Pinterest and found something that brought my idea to reality. This crostini is easy and perfect for the summer. Use fresh basil from your herb garden or the farmers’ market for the best tasting appetizer. Hand-picked strawberries would be ideal, but these were simply store-bought and still great.

5.0 from 1 reviews
balsamic-soaked strawberries and goat cheese crostini with basil
  • 2 cups strawberries, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon packed brown sugar
  • 2 tablespoons basil, cut into a chiffonade (plus more for garnish)
  • Pinch of salt
  • Pinch of black pepper
  • ½ baguette, cut into ½ inch slices
  • 4 ounces goat cheese
  1. Preheat oven to 375 degrees.
  2. Combine strawberries, balsamic vinegar, sugar, basil, salt, and black pepper together in a small bowl. Let set for 30 minutes to an hour.
  3. In the meantime, place crostini slices on a large rimmed baking sheet. Bake until slightly crisp about 8 minutes. Let cool.
  4. Spread goat cheese on toast and then layer balsamic strawberries over. Sprinkle with more basil.