Fennel Roasted Strawberries Labneh Crostini

Fennel Roasted Strawberries Labneh Crostini

We love a savory spin on strawberries. Check out this Fennel Roasted Strawberries Labneh Crostini from Playful Cooking for a new and exciting appetizer that’s packed with vital nutrients like vitamin C, potassium, and fiber.

Labneh is a creamy, tangy, Middle Eastern style yogurt that has been strained until it is extra thick; so thick, in fact, that it is actually referred to as yogurt cheese. You can enjoy labneh the same way that you would cream cheese – spread on crusty, toasty breads like bagels, grilled pita, or crostini, as in this recipe.

Fennel Roasted Strawberries Labneh Crostini
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 lbs fresh California strawberries
  • 2 cups non-fat plain Greek yogurt
  • 1 tsp fennel seeds
  • Pinch of salt
  • 1 tsp honey to drizzle
  • 2 Tbsp roughly chopped pistachios
  • A few fresh mint leaves
  • 4 Baguette bread slices
Instructions
  1. Fold a cheesecloth in half, and layer it on a colander. Place the colander in the sink or a bigger bowl. Drop the Greek yogurt on the cheesecloth, and tie the edges of the cheesecloth to drain out all the excess water from the yogurt. Leave the colander aside for 4 hours or overnight in the refrigerator.
  2. Preheat the oven to 350 F/175 C.
  3. Trim the top of the strawberries, and the slice them in half or quarter. Layer them on a baking pan.
  4. Roughly crush the fennel seeds, and sprinkle them evenly on the strawberries, along with salt.
  5. Bake it for 15 minutes. (The roasted strawberries can be made in advance, and stored in an airtight glass jar in the refrigerator.)
  6. To prepare the labneh dip/spread, untie the cheesecloth and put the labneh on a serving plate. Spread it on the plate, and then, placing the back of your spoon against the labneh, press it down lightly as you rotate the plate to create swirls. Spoon the roasted strawberries on top, along with the juice. Don’t cover the labneh completely. Sprinkle the pistachios, drizzle honey and garnish with fresh mint.
Notes
The bread slices could either be toasted using the broil setting on your oven or a hot pan. Or, you could grill the bread slices.
Nutrition Information
Serving size: 1 crostini with spread Calories: 281 kcal Fat: 3 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 44 g Sugar: 11 g Sodium: 549 mg Fiber: 4 g Protein: 18 g Cholesterol: 6 mg

 


Strawberry Ricotta Crostini with Basil, Mint and Sage

Strawberry Ricotta & Herb Crostini

This Strawberry Ricotta Crostini recipe is a great snack.

It’s always a good time for entertaining and I love using strawberries to create simple, light party snacks that my guests will love. I’m a firm believer that hosting gatherings should be fun for me in addition to the attendees so I never want to stress out over complicated appetizers. Fresh, flavorful ingredients are key. For this easy Strawberry Ricotta Crostini with Basil, Mint and Sage recipe I’ve macerated sliced strawberries in citrus juice and paired them with ricotta cheese that’s full of fresh herbs.

Strawberry Ricotta Crostini with Fresh Herbs Recipe

This is a light snack that won’t be overly filling in warmer weather. And it’s healthy! Research suggests eating just 1 cup of strawberries a day may improve heart health, lower blood pressure, reduce the risk of some cancers and support brain function. How cool is that?

I used a combination of herbs from my garden (basil, mint and sage) but feel free to experiment. For example, if you are not a fan of sage, simply omit it! If you really love mint, add extra to taste.

Strawberry Ricotta Crostini with Fresh Herbs Recipe

 

Strawberry Ricotta Crostini with Basil, Mint and Sage
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20 crostini
 
Ingredients
  • 15 oz ricotta, part skim ricotta cheese
  • ½ cup packed fresh herbs, finely chopped (an even mix of mint, basil and sage); reserve two Tbsp for garnish
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 3 cups strawberries, hulled and sliced thin
  • 1 Tbsp fresh squeezed orange juice
  • 1 Tbsp fresh squeezed lemon juice
  • 1 French whole grain (if available) baguette, sliced thin on a bias to make 20 slices
Instructions
  1. Preheat the oven to 350 degrees F. Place the baguette slices on a baking sheet and toast until crisp, 7-10 minutes.
  2. In a medium bowl, combine the ricotta, mint, basil, sage, salt and pepper. In a separate medium bowl, combines the strawberries and citrus juices. Cover each bowl and place them in the refrigerator for at least 60 minutes. Stir the berries occasionally.
  3. Spread a generous layer of the herbed ricotta onto each slice of bread. Top with 3-4 strawberries. Top with the fresh herbs.
Notes
Optional: drizzle with a small amount of the macerated strawberry juice (not too much or the bread might get soggy).
Nutrition Information
Serving size: 1 crostini Calories: 83 kcal Fat: 3 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 2 g Sodium: 154 mg Fiber: 1 g Protein: 4 g Cholesterol: 8 mg

 

Check out more California Strawberry Recipes here!