Pineberry bruschetta with goat cheese & honey

Pineberry bruschetta (crosini) appetizer toasts with goat cheese and honey, on a gray tabletop

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Pineberry bruschetta with goat cheese & honey

A pretty pink pineberry bruschetta is a variation on traditional strawberry bruschetta that's paired with goat cheese, and honey for a showstopping appetizer.

Prep Time5

Cook Time10

Assembly10

Total Time25

Servings: slices

Calories: 67kcal

Ingredients

1 baguette cut into 24 ½-inch slices
2 tablespoon olive oil
2 teaspoon sea salt
10 ounces pineberries (typical size sold in stores)
4 ounces goat cheese
1-2 tablespoon honey

Instructions

TOAST BAGUETTE SLICES

Preheat oven to 350℉. Line a baking sheet with parchment paper (optional for cleanup).
Cut baguette into 24 slices, about a ½ inch thick. Brush both sides of each slice with olive oil. Sprinkle a small pinch of sea salt on the top side. (You might have some oil and salt leftover)
Bake for 5 minutes, the bottom side will crisp up and turn golden. Flip, then continue baking for another 5 minutes. Remove and let cool.

PREPARE PINEBERRIES

While the baguette toasts, prepare the pineberries. You can chop them into small pieces or thinly slice them for a pretty arrangement.

ASSEMBLE

Spread goat cheese on the top of each slice. Drizzle with honey. Top with pineberries.

Notes

Goat cheese: buy spreadable (not crumbled) goat cheese. Let it soften to room temperature for easier spreading. Flavored goat cheeses also work really well, from honey-flavored to herbal. Most goat cheese is sold in 4-ounce packs, which is what I developed the recipe for.

Pineberries: Often sold in 10-ounce containers. This recipe can easily accommodate a pound (16 ounces) depending on what's available. You can also mix and match pineberries and strawberries to add volume as needed.

Honey: I really like wildflower or orange blossom honey for this bruschetta recipe - but plain honey also works.

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