Ingredients
1 medium baguette
¼ cup olive oil
400g fresh strawberries, hulled and diced
½ cup fresh mint leaves
¼ cup Beerenberg Strawberry Jam
Sea salt, to taste
200g spreadable cream cheese or smooth ricotta
¼ cup pistachios, chopped
Directions
Preheat the oven to 180°C. Line a baking tray with baking paper.
Slice the baguette into 24 slices. Lightly brush with olive oil and place onto the baking tray. Bake in the oven for 10 minutes or until lightly coloured.
Mix together 300g strawberries, half the mint leaves and Beerenberg Strawberry Jam Season with a little sea salt.
When the baguette slices are cool, spread a generous smear of cream cheese or ricotta on each slice.
Spoon the strawberry salsa on top and place on a serving board or tray.
Scatter with pistachios and remaining mint leaves. Garnish with extra strawberries.
