Strawberry and Gorgonzola Crostini

 Get the party started! 

Crispy grilled baguette, soft and silky Gorgonzola mousse, fresh strawberries, a hint of thyme and a touch of bold, zingy balsamic glaze – what else could you need to get the party started?

So, it’s strawberry season again, and I could’t be happier. These little bags rich with natural sweetness and spring perfume are perfect for every time of the day. You can have them for breakfast, over a bowl of porridge, or on top of a stack of pancakes, and maybe for lunch as a refreshing desert. Strawberries are also great at parties: serve them plain, over a flute of prosecco, or accompanied by freshly whipped cream. If you would like a more sophisticated party starter, then look no further: these strawberry and gorgonzola crostini may be just perfect. Crispy grilled baguette, soft and silky Gorgonzola mousse, fresh strawberries, a hint of thyme and a touch of smooth, velvety balsamic glaze from Maille – what else could you need to get the party started?

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Strawberry and Gorgonzola Crostini with Balsamic Glaze and Thyme

Ingredients

(serves 4)

• 8 slices of bread baguette is recommended, grilled
• 50 grams Gorgonzola cheese
• 150 ml double cream
• 8-12 fresh strawberries sliced
• fresh thyme - to garnish
• Aceto Balsamico di Modena Vinegar Glaze from Maille - to garnish

Instructions

For the Gorgonzola mousse:

• Crumble the Gorgonzola cheese into the bowl of a food processor, add the cream and process until completely smooth, scraping the sides of the bowl if necessary.

For serving:

• Spoon a generous amount of Gorgonzola mousse over every slice of bread, top with slices of straberries, then add a spring of fresh thyme and sprinkle with balsamic vinegar glaze.

Andra Constantinescu

I am a classically trained chef, with a BSc in Culinary Arts and a Masters Degree in Food Business Management.

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