Yikes, how has it been over a month since my last post? Sorry I haven't been around here in awhile, but life has been pretty busy lately with trying to finish my degree and helping to plan my sister's wedding, and as much as I wanted to keep up with my blog, I just haven't had the time.
While I expect to still be busy over the next couple weeks, I wanted to at least squeeze in a quick recipe to say that I'm still here, for anyone who might still be reading!
I actually made this recipe at the end of July for a strawberry-themed potluck, and I wasn't planning on sharing it on my blog but it turned out so tasty that I changed my mind!
When I was trying to think of a strawberry recipe that I could make for the potluck, I remembered this roasted strawberry, basil and goat cheese crostini from Confections of a Foodie Bride that I had made once and loved. I took that idea but changed things up a bit this time, adding some lemon flavoured greek yogurt to the goat cheese to make a super creamy and lemony spread. Instead of making a basil syrup or using fresh basil as a garnish, I added some basil to the goat cheese mixture instead.
This almost tastes more like a dessert than an appetizer with the sweet strawberries, their juices and the yogurt, but I'm a fan of using fruit in my meals, so I loved this! If you did want to serve this as a dessert though, I think it would work well spread onto graham crackers or cinnamon sugar pita chips too!
Roasted Strawberry & Goat Cheese Crostini
Inspired by Confections of a Foodie Bride
2 cups chopped strawberries
1 tbsp pure maple syrup
1 tbsp balsamic
1 113g package plain goat cheese
2 100g containers lemon greek yogurt
2 tbsp chopped fresh basil
Baguette or crackers for serving
Preheat oven to 375°F.
Place strawberries in a baking dish and toss with the maple syrup and balsamic. Roast in the preheated oven for 10-15 minutes, until the strawberries are soft. Remove from oven and let cool.
Meanwhile, mix together the goat cheese, yogurt, and basil in a small bowl until smooth.
Option 1: Transfer the goat cheese mixture to a shallow bowl or container and smooth out into an even layer. Top with the roasted strawberries (you can add some of the leftover juices if you like, but I left most of the liquid behind). Cover and refrigerate until serving time. When ready to serve, slice a baguette (you can toast it first in the oven if you prefer, but I just left mine untoasted and it was good that way too) and serve as a dip to spread onto slices.
Option 2: Slice your baguette and toast in the oven if desired. Spread some of the goat cheese mixture onto each slice and top with a spoonful of the strawberries.
Option 2 is a prettier presentation but both ways taste equally delicious!