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Creamy Goat Cheese Crostini with Balsamic & Strawberry

Creamy Goat Cheese Crostini with Balsamic & Strawberry
Looking for a spring appetizer that's a breeze to make? Created by Global Master Chef Helmut F.J. Holzer CMC, this recipe is quick and simple to prepare. The fresh creamy goat cheese balances the juicy strawberries with a perfect bit of crunch at the end. Simply set it in the middle of a crowd and watch it disappear at lightning speed.
  1. 1 loaf French bread
  2. 2 ounces extra virgin olive oil
  3. Sea salt, to taste
  4. Cracked black pepper, to taste
  5. 1 4-ounce log La Bonne Vie Goat Cheese
  6. 1 pint fresh strawberries, hulled and sliced
  7. 2½ tablespoons balsamic glaze
  8. Mint, for garnish
  1. Heat oven to 375°F. Slice the French bread into ½-inch-thick rounds. Brush the cut surfaces with olive oil and sprinkle with salt and pepper to taste. Spread the rounds on a baking sheet and bake until golden brown.
  2. Use a cheese wire or a piece of thin string to slice the La Bonne Vie goat cheese into thin slices. Place a slice of cheese on each crostini circle. Top with the strawberry slices and drizzle with the balsamic glaze. Garnish with fresh mint leaves.
Adapted from La Bonne Vie
Adapted from La Bonne Vie
culture: the word on cheese https://culturecheesemag.com/

La Bonne Vie

Sharing good times and great food with friends and family is an essential part of living “the good life!” The La Bonne Vie collection of exquisite cheeses includes such classics as buttery brie and camembert, creamy fresh goat cheese logs, and goat cheese crumbles (perfect for appetizers and salads). Pair any of these delicious cheeses with a glass of wine, and you will experience "La Bonne Vie."

Chef Helmut Holzer

Vice President and Corporate Executive Chef Helmut Holzer joined the GFI team in January 2007, bringing the Culinary Masters product line with him. A native of Austria, Helmut holds the title of Kuchen Meister (European Master Chef) and Kontidor Meister (European Master Pastry Chef). He is one of 65 Certified Master Chefs in the United States. In November of 2008, the World Association of Chefs’ Societies (WACS) bestowed the honor of Global Master Chef (WGMC) upon Helmut making him one of only 11 chefs in the U.S. with that credential. Helmut has dedicated the last 40 years to the culinary profession and has won a host of awards and commendations along the way. They include prestigious Culinary Olympics awards and numerous World Cup titles in culinary artistry, ice sculpting, and outstanding pastry presentations.

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