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.

If you’ve never tried roasting strawberries, this might be the perfect recipe for you!

Fennel Roasted Strawberries Labneh Crostini
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Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 pound fresh California strawberries
  • 2 cups non-fat plain Greek yogurt
  • 1 teaspoon fennel seeds
  • Pinch of salt
  • 1 teaspoon honey to drizzle
  • 2 tablespoons 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 just 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

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 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 Fresh Herbs
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20 crostini
 
Ingredients
  • 1 baguette, sliced thin on a bias
  • 15 oz ricotta, either part skim or whole
  • ½ cup packed fresh herbs, finely chopped (an even mix of mint, basil and sage)
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 3 cups strawberries, hulled and sliced thin
  • 1 tsp fresh squeezed lemon juice
  • 1 tbsp fresh squeezed orange juice
  • thinly sliced fresh mint or basil for garnish
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. Optional: drizzle with a small amount of the macerated strawberry juice (not too much or the bread might get soggy).

 

Check out more California Strawberry Recipes here!