Strawberry Shortcake Crostini made with fresh strawberry puree, cream cheese and graham cracker crumbs on top of toasted French bread.
Each toasted slice of French bread is topped with a generous layer of smooth cream cheese, followed by a spoonful of fresh strawberry purée bursting with sweet, juicy flavor.
A sprinkle of crushed graham cracker crumbs adds the perfect buttery crunch, similar to traditional shortcake.
These bite-sized treats are light, flavorful, and perfect for summer gatherings or as a delicious finish to any meal.
Suggested Equipment
- Mixing Bowl
- Small Saucepan
- Meat Chopper (or Whisk)
- Sheet Pan
- Serving Plate
Ingredients Needed
To make this recipe you're going to need the following ingredients
Strawberries: I used fresh strawberries, but you could use frozen; however, it may take a bit longer to cook.
White Vinegar
Honey
Lemon Juice
Cream Cheese: Any type cream cheese will work in this recipe, but I used regular.
French Baguette
Cooking Spray
Graham Cracker Crumbs: You only need a small amount to be used as a garnish so you can either use store bought crumbs or pulse 2 large crackers in a mini food processor.
Wash and Prep the Strawberries
To remove any excess dirt and pesticides from fresh strawberries add them whole to a bowl along with enough water to submerge them; then add some white vinegar.
You'll want to use 3 parts water to one part vinegar. Allow the strawberries to sit for 1-2 minutes; then drain and run them under cold water. Drain on paper towels to remove excess water; then cut the tops off of the strawberries.
Make the Strawberry Puree
Add the cleaned strawberries to a small saucepan along with the honey and lemon juice. Cook on high for 4-5 minutes, chopping the strawberries with a meat chopper or whisk until the berries have softened.
Remove from the heat, place in an airtight container in the refrigerator to cool completely for at least 1 hour up to overnight.
Toast the Baguette
While the berries are cooling, preheat the oven to 375 degrees F. Slice the baguette into twenty-four ½-inch slices and line them in a single layer on a large baking sheet.
Spray the tops of the bread with cooking spray; then bake for 4-5 minutes until the bread is slightly crispy, but not too brown.
Remove from the oven and allow to cool completely. If not assembling immediately, you can prepare these toast rounds up to one day ahead and keep them stored in an airtight container or ziploc bag at room temperature.
Assemble the Strawberry shortcake Crostini
Assemble the crostini just before you're ready to serve.
Start by spreading the cream cheese on top of the toasted bread, top with some of the strawberry puree; then garnish with a sprinkle of graham cracker crumbs. Repeat for all and place on a serving dish.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Strawberry Recipes
- Strawberries and Cream Baked Oatmeal
- Cheesecake Coated Strawberries
- Strawberry Hazelnut Crostini
- Strawberry Chocolate Mint Sorbet
- 17 Delicious Strawberry Recipes
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Strawberry Shortcake Crostini
Ingredients
- 24 large strawberries
- white vinegar (3 parts water to 1 part vinegar)
- 2 tablespoons honey
- 2 teaspoons lemon juice
- 4 ouces cream cheese
- 1 french baguette
- cooking spray
- ¼ cup graham cracker crumbs
Instructions
- Wash the strawberries by adding them whole to a bowl along with enough water to submerge them; then add some white vinegar.
- Allow them to sit for 1-2 minutes; then drain and run them under cold water. Drain on paper towels to remove excess water; then cut the tops off of the strawberries.
- Next, add the strawberries to a small saucepan along with the honey and lemon juice. Cook on high for 4-5 minutes, chopping the strawberries with a meat chopper or whisk until the berries have softened.
- Remove from the heat, place in an airtight container in the refrigerator to cool completely for at least 1 hour up to overnight.
- While the berries are cooling, preheat the oven to 375 degrees F. Slice the baguette into twenty-four ½-inch slices and line them in a single layer on a large sheet pan.
- Spray the tops of the bread with cooking spray; then bake for 4-5 minutes until the bread is slightly crispy, but not too brown. Remove from the oven and allow to cool completely. (If not assembling immediately, you can prepare these toast rounds up to one day ahead and keep them stored in an airtight container or resealable plastic bag at room temperature.)
- Assemble the crostini just before you're ready to serve. Start by spreading the cream cheese on top of the toasted bread, top with some of the strawberry puree; then garnish with a sprinkle of graham cracker crumbs. Repeat for all and place on a serving dish.
Leave a Reply