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Minty Strawberry Crostini

Serves 6.


    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.


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    This recipe is part of the Refresh with Mint collection.



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    Going Pro

    Going Pro

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