Disclosure: I am being paid to develop this original recipe content using Green & Black's Organic chocolate. I know, twist my arm to write about chocolate.
I'll be in the garden this Mother's Day.
It's a family tradition to plant our veggie garden and pot some flowers on Mother's Day each year. My mum usually comes over and we make a trip to our favourite garden centre to pick up some flowers, potting soil, veggie starts and seeds, and by the time we get home Mr. Feedbag has usually tilled the two long raised garden beds in our back yard. He's a sweetheart like that.
Working around the already huge rhubarb plants and flowering strawberry patch, I dig new homes for our summer tomatoes and zucchini plants. With long sweeps of the trowel, I make tiny trenches and drop in rows of carrot and lettuce seeds before covering them with soil and giving them their first sip of water. We put stakes in place and tie up new string lines for the peas to climb up under the summer sun. Beginnings.
Today I'm sharing another Mother's Day recipe made with Green & Black's Organic chocolate. This time I'm using 70% dark chocolate to make a savoury appetizer that's right at home on your Mother's Day menu. These chocolate strawberry goat cheese crostini are as pretty as they are completely tasty. I love strawberries with dark chocolate and I love strawberries with balsamic vinegar. Add in a fresh basil leaf and cool, creamy goat cheese on a crunchy slice of toasted baguette and you have a combination that feels fresh and fancy despite the fact they're actually super easy to make.
Watch my how-to video to make these simple appetizers, or scroll down to get my full recipe...
Chocolate Balsamic Strawberry Goat Cheese Crostini
Makes 24 appetizers
1 baguette, sliced into 24 pieces
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) salt
150 grams goat cheese
24 fresh basil leaves
3/4 cup (175 mL) sliced strawberries
1 bar (100 grams) Green & Black's Organic Dark Chocolate with 70% Cocoa
2 tsp (10 mL) liquid honey
2 tbsp (30 mL) balsamic vinegar
Preheat the oven to 400°F.
On a baking sheet, drizzle baguette slices with olive oil and sprinkle with salt. Toss to coat, then spread out on a single layer. Bake until lightly golden, about 8 to 10 minutes. Allow to cool for 10 minutes. Spread each crostini with some goat cheese. Add a basil leaf to each one, then a slice of strawberry. Set aside.
Add 1 inch of water to a small saucepan. Finely chop the chocolate bar, transferring about two thirds to a heat-proof bowl, reserving the remaining chocolate. Set the bowl over the saucepan to create a double boiler. Heat over medium-high heat, stirring frequently, until the chocolate is fully melted. Remove bowl from heat. Stir in reserved chocolate until fully melted.
Stir in the honey and balsamic vinegar into the chocolate until smooth. Transfer to a squeeze bottle (or use a spoon) and drizzle over crostini. Serve immediately.
NOTE: The baguette can be sliced and baked a day ahead and kept fresh in a sealed container. The chocolate balsamic glaze can be made ahead and reheated in the microwave, checking every 20 seconds, until melted. Assemble with other ingredients just before serving.
Are you a fan of dark chocolate? Do you use chocolate in savoury recipes? Leave a comment and share your ideas.