Roasted Strawberry Crostini with Basil and Goat Cheese

by Shawnda on April 19, 2012

in Appetizers,Fruit,Strawberries

Roasted Strawberry Crostini with basil and Goat Cheese

I absolutely fell in love with the idea of roasting strawberries with basil long before I even took the first bite. Because after 30 minutes in the oven, my kitchen smelled amazing.

My mother-in-law once served us cheesecake drizzled with basil syrup for dessert. Back then, the idea of basil going anywhere near something that wasn’t tomatoes and mozzarella was completely a foreign concept to me. And that, of course, meant that I was first in line to snag a slice. But it really works perfectly with strawberries, and much better than mint, if you ask me.

Cooking the strawberries concentrates the flavors and softens the berries, leaving them with a texture similar to thawed, frozen berries but a taste 1000 times better. Cooking them with basil and pairing them with tangy goat cheese on a crispy slice of toast?


The basil and goat cheese cut the sweetness of the berries, lending it a more savory bite. It’s an appetizer perfect for a summer dinner party.

Or a March lunch.

Three days in a row.

Roasted Strawberry Crostini with basil and Goat Cheese

Roasted Strawberry Crostini with Basil and Goat Cheese

Basil, goat cheese, and roasted strawberries offer a savory twist to this strawberry appetizer.


  • For the basil syrup:
  • 1/4 cup sugar
  • 1/4 cup water
  • 5 large basil leaves, torn or cut into several pieces
  • For the crostini
  • 12 oz strawberries, hulled
  • Pinch of salt
  • Small baguette, sliced into 12-16 1/2-inch slices
  • Olive oil
  • 4 oz goat cheese, softened
  • Small basil leaves, for garnish


  1. To make the basil syrup, heat water and sugar in a small saucepan until hot and remove from heat.
  2. Add basil leaves and let sit 15 minutes. Discard the leaves.
  3. To roast the strawberries, heat the oven to 300.
  4. Place the strawberries into a small baking pan (I used an 8x8) and pour the basil syrup over top. (I used medium strawberries, if yours are very large, consider cutting them in half).
  5. Roast for ~1 hour, until the berries have softened. Remove from the oven and set aside.
  6. Increase oven to 425.
  7. Drizzle the baguette slices with olive oil and bake 5-7 minutes, until golden brown.
  8. Remove from the oven, and while still warm, spread with goat cheese.
  9. Use a spoon to break up the berries a bit, and then scoop a spoonful onto each crostini.
  10. Drizzle with additional basil-strawberry syrup.
  11. Garnish with small basil leaves and serve.
  12. Leftover basil-strawberry syrup will keep up to a week in the fridge - it's wonderful over yogurt and ice cream.


Yields: 12-16 servings

Source: Confections of a Foodie Bride

Estimated time: 1 hour 30 minutes

{ 14 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: