Goat Cheese Toast with Roasted Strawberries
Appetizers Lacto-Ovo Vegetarian Recipes Cheese
Summer party! Light toasts for warm June evenings. Serve alongside a well-chilled rosé.
Ingredients
100g aged goat cheese (with white rind) or fresh creamy goat cheese
100g cream cheese (Philadelphia style)
freshly ground black pepper
roasted ground pistachio
fleur de sel
approx. 15 baguette slices
a little olive oil
mint leaves
Roasted Strawberries
250g sweet and fragrant strawberries (hulled)
15g powdered sugar
2 tablespoons orange juice
a little grated orange zest
Makes: 15
How to prepare goat cheese toast with roasted strawberries
- In a bowl, mix the goat cheese with the cream cheese and season with freshly ground black pepper.
- Cut the strawberries in halves or quarters, depending on size. Toss with the powdered sugar and place in a heat-proof dish in a single layer. Grate a little orange zest on top (less than 1/4 of a small orange). Drizzle with the orange juice.
- Roast the strawberries at 200°C for 30-35 minutes, until the released juice reaches a syrup consistency.
- Drizzle the baguette slices with a little olive oil and grill in a grill pan just lightly, until grill marks start to show. Don't let them get too toasted - they'll harden and aren't pleasant too crispy when served as a base for toasts. Let the slices cool completely.
- Grind the pistachios. No need to measure - a small handful of roasted pistachios is enough. They can be crushed in a mortar if you don't have a food processor or coffee grinder. Add a little fleur de sel over the ground pistachios (about 2 pinches).
- To serve: spread some cheese on each baguette slice. Top the cheese with 2-3 pieces of roasted strawberries. Drizzle with the syrup from the baking dish. Sprinkle with pistachio and garnish with a mint leaf.
