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Sweet and Savory Chocolate Balsamic Strawberry Crostini Recipe

Chocolate Balsamic Strawberry Crostini

Making a romantic dinner for your honey this Valentine’s Day? Maybe like me you have a Valentine’s Day themed party and are looking for a festive dish that captures the holiday. These easy to make Chocolate Balsamic Strawberry Crostini are a perfect blend of sweet and savory, creamy and crunchy.

Crispy baguette toasts are topped with a creamy mascarpone mixture and topped with a heart shaped strawberry that’s been resting in a luxurious bath of chocolate balsamic vinegar. Turbinado sugar lends a satisfying crunch and sweetness with roasted pistachios countering with a bit of salt. The basil adds a perfectly paired herbal note for the strawberries.

Appetizer or dessert? You decide!


Chocolate Balsamic Strawberry Crostini

Savory and Sweet Chocolate Balsamic Strawberry Crostini


  • 1 French Baguette sliced
  • ½ cup Olive Oil (enough to brush on both sides of baguette rounds)
  • 1 pint of Strawberries, hulled and sliced lengthwise creating heart shapes
  • Approximately ¼ cup of Dark Chocolate Balsamic Vinegar (I purchase from Olive Oil & Beyond on Balboa Island)
  • 4 oz. Cream Cheese
  • 4 oz Mascarpone
  • 1 tsp Vanilla
  • ¼ cup of Turbinado Sugar (Sugar in the Raw)
  • ½ cup Roasted Salted Pistachios, shelled
  • 6 large Basil Leaves


  1. Pre-heat oven to 350°
  2. Brush olive oil on both sides of French baguette rounds and bake until golden brown about 6-8 minutes per side.
  3. Place sliced strawberries in a Ziploc bag and coat with Chocolate Balsamic Vinegar. Allow to sit in vinegar for 30 minutes.
  4. Mix cream cheese, mascarpone and vanilla until completely blended and smooth in stand mixer or food processor.
  5. Lightly crush shelled pistachios in a small back with a rolling pin, or rough chop them.
  6. Chiffonade the basil leaves by staking the leaves, rolling them lengthwise and slicing across them.
  7. Spread mascarpone mixture on to each toasted round and sprinkle with turbinado sugar. Rest one heart shaped strawberry slice on top. Sprinkle more turbinado sugar on top of strawberry for sweetness and crunch. Top with a few crushed pistachios and strands of the basil chiffonade.
  8. Using a small spoon, drizzle a few drops of the chocolate balsamic vinegar on top.

Dana Wilde grew up playing “sous chef” for her father as he churned out one amazing meal after the next for family and friends. She inherited her father’s life long passion for cooking and has spent the past two decades studying, reading, practicing, experimenting, and creating in the kitchen.
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