I love springtime — the changeable moods of the weather, how amazing everything smells, all the new growth — even with the pounding my immune system gets due to allergies. It’s such a gorgeous time of year.
Food seems to reflect the pastel wonder of the awakening world as well. It’s a time for roasted asparagus, tender greens, and new cheese. Plus, strawberries. I really love strawberries! The crostini shown above is super simple, and could almost be used as a dessert, it’s so creamy and decadent. We had it for dinner with a side salad. Serve it with a lovely glass of rosé, and celebrate spring.
Spring Crostini
Serves 4
half a loaf of a crusty sourdough baguette sliced into thin pieces
extra virgin olive oil
4 oz. fresh soft sheep cheese (I used Pennyroyal Farm‘s sheep milk Laychee)
12 strawberries, sliced
balsamic vinegar
Place sliced bread onto a cookie sheet and drizzle with olive oil.
Turn on broiler and set bread underneath. Cook for a couple minutes, or until the bread begins to turn golden.
Remove from oven and allow bread to cool.
Smear a bit of cheese onto each piece of bread. Arrange strawberries on top and drizzle with balsamic vinegar.
(For even more savory, green flavors, try sprinkling the crostinis with some chopped basil.)
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