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Tim's hot-smoked strawberry and goat's curd crostini

added by River Cottage Canteen and Deli Axminster 16th July 2009
at 12:00

mmmmmm!

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Servings

Serves 10

Ingredients

1 small, thin baguette
olive or rapeseed oil
salt and freshly ground black pepper
good handful of oak shavings
about 250g strawberries, hulled
abut 250g soft, mild goat’s cheese

soft goats cheese, oak shavings, Strawberries, rapeseed oil

Directions

To make the crostini, slice the baguette thinly. Spread the slices out on a baking sheet, brush lightly with a little olive or rapeseed oil, scatter with salt and pepper, then bake at 200C/gas 6 for 10 minutes or until golden and crisp. Put the oak shavings in a saucepan. Place on the stove on a medium heat with a lid on. When the shavings start to smoke, put the strawberries in a sieve and put them over the oak shavings. Cover with the lid and scrunch over a layer of tin foil too, to seal in the smoke. Smoke the strawberries for 3 minutes or until they have taken on a smoky flavour. Pile the berries onto the crostini. Add a little crumbled goat's cheese, finish with a little more oil, salt and pepper and serve.

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