Adirondack Coast Kitchen: The Senecals' Strawberry and Chèvre Crostini

August 18, 2017

I want to preface this blog by stating that I had absolutely nothing to do with the creation or making of this recipe!  I was simply there to be behind the camera (and sometimes in front of it!) when my husband didn’t want to be… Oh, and I mixed together the strawberries and honey (gotta take credit where credit is due)!

 Despite my very low-level cooking skills in comparison to my husband’s Culinary Institute of America training, this recipe actually did seem pretty easy. And, I have to say, as the self-proclaimed "designated taste tester", it was delicious!

 On the Adirondack Coast, we’re lucky enough to be surrounded by diverse agriculture resources.  Each season has something special to offer from farm fresh berries in the summer to a wealth of apples in the fall, not to mention all of the different veggies.  Wherever you are, farm life is never more than a few miles away. 

 Being able to shop at the Plattsburgh Farmers’ and Crafters’ Market, and the North Country Food Co-op not only made all the difference in the recipe but it also made for a fun family outing… hence all the very posed, #shoplocal ad-style photos.

Even baby Senecal says, "Go ahead, give this recipe a shot!" You won’t be disappointed (North Country Food Co-Op baskets safely fit oversized babies).

Prep: 20 minutes         Level: EasyCook: 25 minutes        Serves: 6-8

Ingredients:

2 cups local strawberries

2 tbsp. local honey

1/4 cup balsamic vinegar

1/4 cup sugar

1 cup local Chévre

1 loaf of Ciabatta Bread

Fresh Basil leaves

Olive Oil

 Preparation:

Quarter strawberries and mix together in a bowl with local honey.  Macerate, or let sit, for 20 minutes.

Balsamic Glaze:

While waiting, bring equal parts balsamic vinegar and sugar to a boil on the stove.  Reduce down to a thick, syrupy texture.

Crostini:

Cut ciabatta loaf into slices.  Drizzle olive oil over the top and bottom of each slice.  Put on grill until each side is marked, let cool.

Spread a thick layer of local Chévre onto each ciabatta slice.  Scoop a spoonful of macerated strawberries on top, sprinkle with chopped basil and drizzle with balsamic glaze!

We even got a little fancy on you and made this recipe downloadable, you know, like Giada and The Pioneer Woman!

Strawberry and Chévre Crostini​

If you do end up trying the recipe, let us know by posting it on social media and hashtagging #ADKCoastEats!

Author:
Alyssa Senecal

Alyssa Senecal serves as the Assistant Director of Tourism and Marketing for the Adirondack Coast Visitors Bureau, a division of the North Country Chamber of Commerce.  In this capacity, Alyssa helps to lead the Visitors Bureau’s Marketing efforts in developing a yearly strategic marketing plan geared towards promoting the Adirondack Coast as a world class destination.  Born and raised in Peru, NY, Alyssa graduated from SUNY Plattsburgh in 2011 with a Bachelor’s degree in Marketing and from Johnson & Wales University in February 2014 with a Master’s degree in Business Administration.  In her free time, Alyssa enjoys living the foodie lifestyle; never passing up an opportunity to eat out or try local products on the Adirondack Coast.

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A Division of the North Country Chamber of Commerce
PO Box 310 |  7061 Route 9 | Plattsburgh, NY 12901 USA
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