Preheat the oven to 400°F.
Spread out the baguette slices on a baking sheet, drizzle them with
the melted butter, and season with salt and pepper. Bake until lightly
golden brown, 6 to 8 minutes.
In a large bowl, toss the strawberries with 2 tablespoons of the
balsamic vinegar. Let marinate at room temperature while you
prepare the rest of the ingredients.
In a small saucepan, combine the remaining 1/2 cup balsamic
vinegar and the honey. Bring to a simmer over medium heat and
cook, stirring occasionally to keep from burning, until the liquid
has reduced by about half and become thick and syrupy, 12 to 15
minutes. Immediately remove the pan from the heat.
In a dry small skillet, toast the almonds over medium-low heat,
tossing frequently, until lightly golden and very fragrant, about 5
minutes. Immediately remove the nuts from the pan and transfer to a
bowl to stop the cooking process.
To assemble the crostini, spread each toasted baguette slice with
chèvre and arrange them on a platter. Evenly sprinkle the marinated
strawberries and the toasted almonds over the crostini and gently tear
the basil leaves over top. Drizzle the entire platter with the honey-balsamic reduction and garnish with cracked black pepper.
Strawberry and Chèvre
Crostini with Honey-
YIELD 24 crostini
1 ea baguette ( 18" long),
cut crosswise into 24 equal slices
2 tbsp unsalted butter, melted
pinch kosher salt and cracked black pepper
1 1/2 cup strawberries, chopped
1/2 cup balsamic vinegar, plus 2 additional tbsp
1 tbsp honey
1/3 cup chopped almonds
12 oz chèvre (goat cheese)
1/2 cup packed fresh basil leaves
Now that the fruit is out of the way, bring on the sausage.
Pork can be a touch heavy on the hips, so for this pass-around,
protein-packed plate, I recommend something less fatty like
chicken sausage. ;e other bene;t of many poultry-based
links is that they come fully cooked, so all you need to worry
about is heating them through. I wouldn’t disagree with the
statement that hot dogs are an all-year-round food, but most
folks relate them to the summer months. ;at’s why for our
second nosh, I’m stepping up the game with elegant, bite-size
Chicken Sausage Dogs. Don’t count on yellow mustard or
neon relish in these sophisticated snacks bearing bourbon-infused fennel (a proud member of spring’s produce team)
and a light roasted tomato cream. Drop (the mic) and all of
that between a bun, slice into several pieces, and serve on a
checkered cloth as the sun goes down.