A savory and tangy crostini topped with sauteed red onion, Kalamata olives, Sliced Strawberries and herbed goat cheese with a balsamic reduction drizzle.
1 Small Loaf of French Baguette Bread
2 tablespoons Extra Virgin Olive Oil
1/4 teaspoon Salt
1/8 teaspoon Black Pepper
1 cup Balsamic Vinegar
1 Red Onion (finely sliced)
2 tablespoons Oil
1/2 cup Kalamata Olives (sliced)
2 bags Brothers-All-Natural Sliced Strawberry Fruit Crisps
8oz Herbed Goat Cheese
Slice the baguette bread on a bias using a sharp knife into about 1-inch slices. Arrange on a sheet tray. Drizzle with extra virgin olive oil and sprinkle with salt and pepper. Bake in a 350 degrees F oven for about 25 minutes, flipping once, or until completely toasted.
To reduce the balsamic, pour it into a wide bottomed-pan. Simmer on medium-high until the mixture is thick and syrupy, about 5 minutes or so. Mixture is done when a lot of small bubbles appear when cook (instead of very large bubbles). Mixture will thicken upon cooling. Note: Reducing balsamic may create a strong aroma. Turn on an overhead fan/hood.
Heat a saute pan over high heat until hot. Add the 2 Tbsp. oil (not extra virgin). Add the sliced onions and saute until the onions are translucent and caramelize, about 10 minutes. Add the sliced Kalamata olives and heat through.
To assemble the crostini, slice the goat cheese into 1/4-inch slices. Place atop the toasted baguette. top with slices of Brothers-All-Natural Sliced Strawberry Fruit Crisps then the sauteed onion and olive mixture. Using a teaspoon, drizzle each crostini with the reduced balsamic. Serve