Strawberry Balsamic Crostini

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen

The beginning of spring is always marked by an abundance of beautiful strawberries – on menus, in markets, and certainly on Instagram.  In my opinion, there is absolutely no better way to celebrate strawberry season than on top of a deliciously sweet and savory crostini.  This recipe for Strawberry Balsamic Crostini melds together the sweet tang of balsamic vinegar, fresh strawberries, creamy mascarpone cheese, and the crunchy flavors of our Glory Kitchen Indian flavors of Mumbai nut & spice mix.

Fresh sliced  strawberries are mixed with honey and balsamic vinegar then boiled down until a thick, irresistible syrup is created.  The flavor is rich and tangy goodness and when paired with our Indian spices, it makes the most perfect sweet and savory bite.  I’ve used mascarpone cheese as a base to this crostini because it adds a wonderful creaminess.  Mascarpone is an Italian cream cheese that is smoother and creamier than your typical cream cheese.  It is delicious spread on a toasted crostini and I actually prefer it to regular cream cheese.

In my opinion, this Strawberry Balsamic Crostini is one of the most perfect bites anyone could make.  And when strawberry season sadly comes to an end, you need to make this all over again using black or blueberries.  And then how about plums, or peaches?  Yes, summertime is definitely the time for fruit topped crostini and Glory Kitchen nut & spice mixes.

Strawberry Balsamic Crostini

Yield: makes about 6-8 servings


  • Mumbai nut & spice mix
  • 3 1/2 - 4 cups fresh strawberries, sliced
  • 1/2 cup balsamic vinegar
  • 1/2 cup honey
  • 1 french baguette
  • olive oil
  • sea salt
  • mascarpone cheese
  • fresh thyme, for garnish


  1. Heat the oven to 400°. Slice the baguette on the bias, arrange slices on a baking sheet, drizzle each slice with a bit olive oil, sprinkle with sea salt, and place into the oven for about 10-15 minutes or until the edges are lightly browned and toasted. Remove from oven and allow to cool completely. You can toast these the day before and place them in a ziplock baggie to use when ready.
  2. Slice a few strawberries in half, lengthwise; you will want 1/2 strawberry to place on top of each crostini. With the remaining strawberries, slice them up to make into strawberry balsamic reduction. Take the remaining sliced berries and place them into a saucepan with balsamic vinegar & honey. Bring to a boil and boil for at least 25 minutes to reduce down until it is thick and syrupy. Allow this to cool completely.
  3. When ready to serve, smear each crostini with mascarpone cheese (allow it to get to room temperature first). Then place 1/2 of a fresh sliced strawberry on each crostini center. Drizzle the strawberry balsamic glaze on each toast, top with a sprinkle of Mumbai nut & spice mix, and finally with a sprig of fresh thyme.


You can skip the fresh strawberry slice on each crostini and instead just top the mascarpone smeared crostini with the strawberry balsamic glaze and Mumbai nut & spice mix. You can also use this same recipe with blueberries, blackberries or raspberries. Make plenty of berry glaze because it is delicious on just about everything.

Strawberry Balsamic Crostini - Glory Kitchen
Strawberry Balsamic Crostini - Glory Kitchen
Strawberry Balsamic Crostini - Glory Kitchen
Strawberry Balsamic Crostini - Glory Kitchen
Strawberry Balsamic Crostini - Glory Kitchen