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Yes, it could very well be the Greatest Of All Time! A strawberry crostini with GOAT cheese (see what I did there?) Chef Billy with Restaurant Associates stopped by
Tonia's Kitchen to talk about his idea for a delicious spin on this classic. He told Tonia to use some sliced strawberries, along with some balsamic vinegar and black pepper to top it off. It's not well-known in America to use that combination, but in Italy it's pretty common place. Give it a try and celebrate strawberry season in a sweet way!
- 8 oz. fresh goat cheese
- 8 slices crusty French bread
- 1/4 cup extra virgin olive oil
- 1 cup diced fresh strawberries
- 6 large fresh basil leaves, roughly chopped
- salt and pepper to taste
- 2 tsp. balsamic vinegar
- 1/4 cup honey
- Set the goat cheese out on the counter while you prep the rest of the ingredients – this will give it a chance to soften so it’s easier to spread when you’re ready to assemble your crostini!
- Lay French bread slices in a single layer on a baking sheet. Drizzle with a bit of olive oil (you may not need the full 1/4 cup) and bake at 375 degrees F until lightly browned, about 5 minutes.
- While bread is toasting, prep the strawberry topping. Combine diced strawberries, chopped basil, a pinch of salt and pepper, and balsamic vinegar in a small mixing bowl and lightly toss to combine. Set aside.
- When your French bread is toasted, it’s time to assemble! Spread each piece of toast with a layer of goat cheese, then top with a spoonful of the strawberry mixture. Finish crostini with a light drizzle of honey and serve immediately.
...then get rid of the pits! Which is exactly what Chef Billy from Restaurant Associates is doing. He stopped by Tonia's Kitchen to talk about his Cherry Balsamic Vinegar Dressing. Billy told Tonia he starts with a bunch of cherries (this will get messy), cracks them open and removes the pits. He then adds Balsamic Vinegar to the cherries in an airtight bag and lets them sit in the refrigerator for three weeks. After the marinating period, drain the cherries and use the now-Cherry Balsamic Vinegar as a salad dressing.
