alive logo

Minty Strawberry Crostini

Serves 6.


    Minty Strawberry Crostini

    These unique pickled strawberries make a wonderful snack or pre-dinner nibble on grilled baguette. Plus, you get the added bonus of a flavoured vinegar!


    source: Refresh with Mint, alive #368, June 2013


    Minty Strawberry Crostini


    • 1 lb (450 g) strawberries, washed and hulled
    • 3 sprigs Moroccan mint, plus extra for garnish
    • 1/4 tsp (1 mL) freshly ground black pepper
    • 3/4 cup (180 mL) rice vinegar
    • 1/4 cup (60 mL) water
    • 2 tsp (10 mL) honey
    • 1 tsp (5 mL) salt
    • 12 thin slices of whole grain baguette, cut on an angle
    • 1 Tbsp (15 mL) extra-virgin olive oil
    • 5 oz (140 g) fresh goat cheese or blue cheese
    • 1 cup (250 mL) micro greens
    • 1 Tbsp (15 mL) chopped chives, for garnish
    • 3 Tbsp (45 mL) balsamic vinegar, for garnish (optional)


    Per serving:

    • calories94
    • protein4g
    • fat4g
      • saturated fat2g
      • trans fat0g
    • carbohydrates10g
      • sugars4g
      • fibre2g
    • sodium150mg



    If strawberries are large, cut in half, otherwise leave whole. Place strawberries, mint, and pepper in large heat-safe container with a lid.


    In small saucepan over medium heat, bring rice vinegar, water, honey, and salt to a simmer. Pour over strawberries and let cool to room temperature, about 1 hour. Cover container and refrigerate for at least 10 hours or overnight.


    When ready to assemble crostini, warm grill or frying pan over medium heat.


    Remove strawberries from pickling liquid with slotted spoon, reserving flavoured vinegar for another use.


    Brush slices of baguette with oil and grill or brown lightly in frying pan, about 1 minute per side. Transfer to serving plate and spread each slice with some goat cheese. Let cool for a minute before topping with micro greens and strawberries. Garnish crostini with a few small mint leaves, chopped chives, and a drizzle of balsamic vinegar, if desired.


    Like this recipe?

    This recipe is part of the Refresh with Mint collection.



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.