Gluten Free Roasted Strawberry Crostini with Fresh Herbs

I’m headed to Austin for BlogHer Food today, and I can’t help but think about the excitement of seeing blogging friends and also visiting a city I’ve never been to. I woke up at 3 a.m. and my mind was running through the list of things I needed to do to get out of town. It was either that, or the late-night sweet meal we shared with friends the night before. :)

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We usually don’t entertain on week nights, but we had wanted to get together with our friends for a while with their kids, and it just worked out. I set the table in record time. My usual, with paper napkins and fresh-cut daisies in a canning jar. Easy!

Sweet outdoor moments with paper napkins

A typical summer meal for us is salmon, a garden salad, crunchy bread and some kind of side dish, for which Paul and I whipped up quinoa, grilled onions, cranberries and pecans with lots of fresh mint. Yum.

Knowing our friends’ daughter was gluten-free, I tried to be a good host and make food she could enjoy! So I started off with our strawberries and raspberries from the garden and new bread I recently bought at Costco that is gluten-free. It comes 2 in a pack and I froze a loaf, and we’ve been enjoying the other.

Which I first toasted. And then broiled with a little olive oil (you can also grill the pieces).

Gluten free bread for crostini

This crostini is stunning. After the toast is cut in 1/2, the goat cheese is lightly spread on each piece and is the perfect base to the sweet berries (if you look close enough, you can see I threw in raspberries, too), which have been roasted in balsamic vinegar. Mm-m-m-m … and then a little fresh mint.

We enjoyed our time with good food, much of it from our garden already, and the goodness of friendship around the table.

Oh, and homemade pie that Judy brought. With ice cream.

Home to homemade pie

It got to be late, but even in those few hours of sleep and thinking about my “to-do” list, the sweet moments we shared were in the forefront of my mind.

Entertaining and lingering around the table never disappoints me.

That’s how it is when you give yourself to something larger than yourself.

Do you ever entertain on weeknights?


Recipe: Gluten-Free Roasted Strawberry Crostini with Fresh Herbs {}


  • 2 cups sliced fresh strawberries (or raspberries, or both)
  • 1/4 cup balsamic vinegar
  • 1 loaf gluten-free bread
  • 1-2 tablespoon extra-virgin olive oil
  • 1 cup soft goat cheese
  • 1/2 cup chopped fresh mint (or basil)
  • salt and white pepper


  1. Preheat the oven to 350F. Slice the strawberries into a bowl and gently mix with the balsamic vinegar.
  2. Spread strawberries out on a baking sheet and bake for 5 minutes. Remove and let cool.
  3. Cut the bread into equal slices, coat with olive oil, and broil on each side until toasted and crisp.
  4. Spread goat cheese on hot bread, top equally with the roasted berries and juice.
  5. Finely chop fresh mint or basil. Season with salt and pepper. Sprinkle with the herbs.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 8


For regular Roasted Strawberry Balsamic Bruschetta, visit here.