These Strawberry Chambord Whipped Cheese Toasts are a gorgeous Spring appetizer, perfect for a brunch, bridal shower or drinks on the patio!
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I see the light at the end of the tunnel! The tunnel being Winter, that is. Yesterday we had the most gorgeous sunny day, and I knew that Spring is on its way! Speaking of Spring, do strawberries make you think of Spring like they do for me? That was the main reason I was drawn to this recipe for Strawberry Chambord Whipped Cheese Toasts from my friend Kristy Gardner’s new cookbook, “Cooking with Cocktails“.
Kristy is the amazingly talented blogger over at She Eats. I have long ogled her beautiful photography and creative recipes, so imagine how thrilled I was when she asked me to be part of her virtual book tour to celebrate the release of her brand new cookbook! Of course I jumped at the chance – and eagerly awaited my copy in the mail. (If you want a copy of your own, be sure to enter my giveaway at the bottom of this post!)
Let me tell you, this cookbook is GORGEOUS. I am not exaggerating when I say I want to make pretty much every single recipe in this book. I had a hard time narrowing down which recipe I would make for this post. The Rhuby-Tom – a Rhubarb Tom Collins? Limoncello Shrimp with Black Pepper and Mango Salsa? Maple Whiskey BBQ Meatballs? Classic NY-Style Margarita Cheesecake? I had about 50 post-its making pages of the recipes I want to make. But I eventually settled on these Strawberry Chambord Whipped Cheese Toasts because they scream spring and I NEED Spring in my life right now!
I totally love these spring crostini. Or you might call them Spring bruschetta, if you aren’t a bruschetta purest (I’m not!). The bright fresh strawberries are marinated in a mixture of Chambord and balsamic vinegar, giving them a sweet and tangy kick. Basil and strawberries were made for each other (MFEO), and the smooth and creamy cheese pairs perfectly with the tangy berries.
Strawberry Chambord Whipped Cheese Toasts
Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup Chambord raspberry liqueur
- 2 cups strawberries chopped into 1 inch pieces
- coarse sea salt
- 1 loaf French baguette sliced into 1 inch pieces
- 1 tablespoon extra-virgin olive oil
- freshly ground black pepper
- 1/2 cup blue cheese OR soft goat cheese*
- 1/3 cup cream cheese softened
- 1/2 cup basil leaves
- Maldon sea salt for serving optional
Instructions
- Combine the vinegar and Chambord into a small saucepan over medium high heat. Bring to a boil, then reduce heat to medium low and simmer for 15 minutes, or until mixture thickens, reduces by half and coats the back of a spoon. Set aside to cool.
- Once the syrup is cool, toss with the berry pieces along with 1/2 teaspoon of coarse salt. Allow to sit for 10 minutes. Strain out excess liquid, leaving about 1/4 cup of the liquid in the bowl.
- Meanwhile, arrange bread slices on a baking sheet and brush with olive oil. Season to taste with salt and pepper. Place in the oven under the broiler and toast until golden. Watch carefully as they burn easily!
- Combine the cream cheese with the blue cheese (or goat cheese) along with 1/2 teaspoon of coarse sea salt (if using kosher salt instead reduce to 1/4 teaspoon). Whisk together until light and airy.
- To assemble toasts, top each slice of toast with some cheese mixture, a basil leaf and a spoonful of the strawberries. Season with a sprinkle of Maldon sea salt if desired.
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Robyn Gleason says
You can never have too many delicious appetizers and this one is perfect for my raging case of spring fever. I can’t wait to get Kristy’s book! Such a beautiful dish, Meghan. Love your photography!
Meghan says
Thank you Robyn! The book is fabulous!
Meg | Meg is Well says
I have some Chambord that’s been sitting in the liqueur cabinet forever and as soon as the strawberries start looking a little better over here, I’m making this! The limoncello shrimp sounds amazing, I’m drooling just thinking about it. I guess I need the book!
Meghan says
I have always wanted to buy some but never did until this recipe! Excited to keep trying new things with it! Thanks Meg!
Amanda @ The Pretend Baker says
Such beautiful photos Meghan! Love them. This also sounds super delish! Have you tried gorgonzola instead of blue cheese? It’s much more mild 🙂
Meghan says
Thank you Amanda! I have tried gorgonzola… I think I tried one that I liked but usually even that is a no go. Goat cheese for me!
Diana Powell says
What a beautiful blog !! Thank you for this awesome giveaway !! I think this is the type of book that would be a go to when you want to treat your family and friends or yourself for that matter to something really special .
Meghan says
Thank you so much Diana! The book really is fab!
Natasha @ Salt & Lavender says
This looks like a lovely refreshing spring appetizer! I love the photos! 😉
Meghan says
Thank you Natasha!
E.A. says
What a delectable~looking recipe!
Thank you for sharing this treat!🍓❤🍓❤🍓
Meghan says
Thank you so much!
Christine | Mid-Life Croissant says
I love She Eats! And I love this appetizer. And I’m completely over the moon with your photos. Just staggeringly beautiful!!
Meghan says
Thank you Christine! Her book and her blog is amazing, she is a fabulous lady!
jane @ littlesugarsnaps says
Love the sound of that cookbook – right up my street. These little bites look super tasty and I’m having a bit of a thing for Chambord right now.
Meghan says
I bet you would love it Jane!
Marianne | Basil & Bubbly says
So excited to check out the new cookbook ( as you know, I am no stranger to cooking with cocktails, haha!) I love both Stilton and Gost Cheese, so I’ll have to try both takes on this one! Cheers!
Meghan says
Haha, yes, you would love this book! Thanks Marianne!