Marinated Goat Cheese Strawberry Crostini.
Embracing the summertime strawberries with these simple Marinated Goat Cheese Strawberry Crostini. Creamy goat cheese, marinated in a mix of fresh garden herbs, high-quality oil, salt, and pepper, served over grilled bread and topped with fresh strawberries and sweet honey. This is the simplest of appetizers, yet so amazingly GOOD. Enjoy for breakfast, brunch, a quick (and easy) lunch, or as a simple appetizer for your next summer picnic.
It’s pretty clear to see that I’m completely embracing any and all summertime foods.
We’ve done salads, cobblers, berry-filled scones, simple plates of pasta, and today I’m finally sharing my go-to summer appetizer with you guys. I’ve been making a version of these crostini for years now. They change ever so slightly every time I make them. But they’re always delicious, and my favorite way to use up fresh summer strawberries. With Father’s Day on Sunday, I figured an easy appetizer was the perfect thing to share.
Well, that and the fact that I have bundles of fresh strawberries on hand from Whole Foods, a garden full of herbs, and more goat cheese than I could possibly ever need.
If you’re new to goat cheese, it’s creamy, a little tangy, and I always find it pairs best with something sweet. Typically that means a drizzle of honey, but adding fresh berries really kicks things up.
The herbs add a nice savory element. So with our garden flourishing, I picked as many as I could, then put this recipe together in a matter of minutes.
This is hands down the simplest appetizer. Here’s what you’ll need…a good amount of goat cheese, fresh herbs, a baguette of bread, and high-quality olive oil.
Start with the goat cheese, as you’ll want to allow it to marinate and become infused with the herbs’ flavors. Take a log of goat cheese and slice it into rounds. I find it easiest to arrange the rounds in a square baking dish. Then add the fresh herbs, basil, and thyme. Season the cheese with red pepper flakes, salt, and pepper.
Now drizzle over some high-quality olive oil (I really love Brightland extra virgin olive oil) and allow the cheese to sit at room temperature for fifteen minutes to an hour, or keep in the fridge for a day or so. So simple, so easy, but truly elevates the goat cheese and gives it a whole new layer of flavor.
Marinating the cheese in herbs and oil allows the cheese to become infused with delicious summer flavors.
While the cheese is marinating…
Prep the bread and slice the berries.
I like to use a crusty sourdough baguette, but really any bread works. Just slice, drizzle with olive oil, and then either place the bread on the grill or toast it up in the oven. During the summer months, I’m constantly grilling bread. It gives it a nice coloring, smoky flavor, and the perfect crunch.
Now, slice up plenty of fresh juicy strawberries, gather up some sweet honey, and a few more herbs for topping.
Spread the marinated goat cheese over the warm grilled bread, top with strawberries, and drizzle generously with salted honey. Finish with a few fresh herbs.
And that’s it… it doesn’t get any easier.
Notes, swaps, and substitutions.
If you don’t love goat cheese, use fresh burrata cheese or cubed feta cheese. Either would be delicious.
For the herbs, you can really use any mix of fresh herbs that you love most. I find basil and thyme to pair perfectly with sweet strawberries, but chopped chives, rosemary, or oregano will be great too! Again, use what you love most.
And lastly, while strawberries are my go-to for this crostini, raspberries, blackberries, or even blueberries would all work well. Or maybe do a combo for a red, white, and blue crostini. That would be fun for the Fourth of July!
Oh, and yes, peaches work too! YUM!
So you see, this is a very adaptable recipe. It’s great for summer entertaining, a light lunch, or just a simple afternoon snack. And yes, I will be making this for Father’s Day on Sunday to go alongside my grilled steak salad and hot fudge cookies for dessert. Hey, I have to show my dad some real love, you know?!
Looking for other summer appetizer recipes? Here are some favorites.
And last year’s round-up of our 25 Most Popular Summer Recipes!
Lastly, if you make this marinated goat cheese strawberry crostini, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Marinated Goat Cheese and Strawberry Crostini
Enjoy for breakfast, brunch, a quick (and easy) lunch, or as a super simple appetizer!
- 1 (10 ounce) log goat cheese, sliced into 1/4 inch rounds
- 1/2 cup extra virgin olive oil plus more for drizzling
- 1/4 cup chopped fresh basil, plus more for serving
- 1 pinch crushed red pepper flakes
- kosher salt and fresh black pepper
- 4 sprigs fresh thyme
- 1 sourdough or french baguette, sliced
- 2 cups fresh strawberries, sliced
- honey, for serving
1. Arrange the goat cheese slices in a square baking dish. Sprinkle over the basil, red pepper flakes, salt, and pepper. Add the thyme. Drizzle the olive oil over the goat cheese. Let sit at room temperature for 30 minutes or refrigerate for up to 24 hours.
2. Preheat your grill to high heat or preheat your oven to 400 degrees F.
3. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill.
4. Spread the goat cheese over the bread. Top with strawberries, basil, and honey. Sprinkle with sea salt. Serve and enjoy!
Using Different Cheeses: If you don't love goat cheese, use fresh burrata cheese or cubed feta cheese. Either would be delicious and can both be marinated in the very same way. To use ricotta cheese, skip the marinating and just stir the herbs into the cheese with 2-3 tablespoons olive oil.
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