This weekend is Mother’s Day, so I’m prepping some easy appetizers to bring to a Mother’s Day Brunch. And this recipe includes a French baguette, fresh strawberries, fresh basil and mint, and the cheese spread is made with creme fraiche and goat cheese. It’s super easy to make and looks lovely on a buffet brunch table. I hope you all have a wonderful Spring/Mother’s Day weekend!
The Hungry {Romance} Writer: French Baguette with Strawberries and Goat Cheese
This is an easy way to use up fresh strawberries and bread that may be going stale. It's super easy to make, is delicious, and looks beautiful when serving it. If you're bringing it to a picnic, though, wait until you serve it there to spread the cheese and strawberries on top. And the toasted breads taste fine at room temperature. Enjoy!
Ingredients
- 1 French baguette sliced
- ¼ cup plus 1 Tablespoon olive oil divided
- ¾ teaspoon salt divided
- 8 ounces goat cheese room temperature
- 4 ounces creme fraiche
- ¼ cup honey
- 2 Tablespoons pecorino Romano grated
- 8 ounces fresh strawberries washed, hulled, and diced
- 4 Tablespoons each of fresh mint and fresh basil chopped
Instructions
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Preheat the oven to 350℉. Line a rimmed baking sheet with parchment paper. Place the baguette slices on the parchment paper and, using the 1/4 cup of olive oil, drizzle it on both sides of the bread. Sprinkle the bread with 1/4 teaspoon salt. Bake for 8-9 minutes. The bread should be slightly golden but watch it carefully so it doesn't burn.
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In a large bowl, mix together (with an electric hand mixer) the goat cheese, creme fraiche, honey, pecorino Romano cheese, and 1/4 teaspoon salt. Beat until the mixture is creamy and light. Set aside.
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In another bowl, toss the strawberries with the mint, basil, 1 Tablespoon of olive oil, and remaining 1/4 teaspoon of salt.
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Take the baguettes out of the oven and cool for 5 minutes. Then spread the cheese mixture over the slices and top with the strawberries. Serve immediately.
