Recipe: Summer Strawberry Crostini

The perfect seasonal bite from our Adobe Table Lunch Chef – Chef Brooke of Brooke’s Table. 

Spring Strawberry Crostini

Servings: 2
Prep time: 30 mins
Total Time: 45 mins

~ Ingredients ~

1 baguette, thinly sliced
Olive oil
1 pint of Strawberries, small dice
2 Tbsp basil (or mint), chiffonade
3 Tbsp olive oil
1 container of burrata or local ricotta
Drizzle of fig balsamic
Salt and Pepper to taste

~ Instructions ~

• Thinly slice the baguette into crostini-sized slices. Brush with olive oil and season with salt. Toast in a 375-degree oven for 8-10 minutes until golden brown.
• Pulse burrata in a food processor until a cohesive, spreadable mixture forms. Season with salt.
• Dice strawberries and place into a mixing bowl with herbs, salt and pepper, olive oil, and balsamic. Toss to coat. Taste for seasoning.
• Spread a small amount of burrata mixture on crostini. Place a Tbsp of the strawberry mixture on top. Garnish with additional herbs and/or Maldon salt.
• This recipe was inspired by the opening of the Silverado Strawberry stand in Napa, which opens every year around this time after being closed for winter. Great recipe for entertaining.