So I have a really easy party snack for you guys today. You game?
These are crostini, which is actually the plural form of crostino. I know, this confuses a lot of people. It’s like how the plural of cul-de-sac is actually culs-de-sac. That one never made since to me when I was younger either. Those sneaky Europeans! I’m convinced they say everything backwards just to confuse the Americans.
Have I mentioned that I’ve been making way more snacky appetizer type foods than usual lately? I can’t remember. Hey, it’s hard to keep track of these little datails when you have ten billion other things on your mind. I’m not going crazy, my brain is just….what do you call it? Oh yeah, buffering, or loading in some cases. Yep, that’s me, always planning my next crazy recipe, trying to remember what I put in that chocolate cake, reminding myself to check my email (which hardly ever works), and the list goes on.
Not to mention, I’ve been really making an effort to work in more time for Spanish. I know, how can I have lived in a Spanish-speaking nation this long and still not be fluent? It’s terrible. I’m cramming it in before I even look at my blog stuff now because I’m determined not to keep saying “later”. I’m going to make it work though, just watch. Beast mode = on.
Maybe I’ll start writing my posts in Spanish or something, would that be cool? Okay, maybe not but I can still throw in some Español here and there, right? Qué piensas? (what do you think?)
I know it’s not summer here but the draw of all of these fresh hot-weather recipes coming from the Northern Hem is too strong for me to resist. I’m never going to get used to my seasons being all jacked up, it’s just wrong. Most of you guys are probably reading thi from up North anyway so you probably won’t mind.
I can’t think of anything more summery than strawberries and basil. Oh, and I found some vegan cream cheese at the local grocery and that’s kind of what made this thing happen. I think these crostini are going to change the way I look at appetizers. They are so easy and the sky is the limit as far as what you can top them with.
Roasting the strawberries makes them so sweet and yet still a bit tart all at once. It’s the perfect thing to pair with basil and cream cheese and don’t forget to top it with plenty of pepper to set it off. I should also mention that these would be awesome with balsamic drizzled on the top. I almost put that in the recipe but I they were already so perfect as is so I thought I’d leave that as a suggestion. Happy snacking!
Roasted Strawberry, Basil, & Cream Crostini
Who says appetizers have to be complicated? These fresh and delicious snacks are sure to be a hit at your next dinner party.
- 1 pint fresh strawberries about 4 cups hulled and thinly sliced
- 1 tablespoon olive oil
- salt & pepper
- 1 french baguette cut into ½ inch slices
- 2 tablespoons olive oil
- 4 ounces vegan "cream cheese" or vegan "brie"
- handful of fresh basil leaves torn
Preheat oven to 375 degrees F (190 C) and line a baking tray with foil, then brush with olive oil. Lay strawberries out on pan in an even layer and bake for 15 to 20 minutes until berries are soft, dark, and look slightly shriveled.
While berries are in oven, line a separate pan with parchment or foil and brush baguette slices with oil. Place on pan and sprinkle generously with salt and pepper. Bake for 6 - 8 minutes until edges are lightly toasted.
If using "brie", cut into thin slices and place on top of each crostini while still warm or if using cream cheese spread with a knife. Then top with berries and basil and serve.