Goat cheese and strawberries canapés

Author: 5/15
Canapés au fromage de chèvre et fraises
Preparation 15
Baking 2
Portions 12 canapés
Freezing No


  • 12 slices of baguette bread with nuts
  • 30 ml (2 tablespoons) of olive oil
  • 15 ml (1 tablespoon) of chopped mint
  • 4 to 5 diced strawberries
  • 125 g of goat cheese (such as Capriny)
  • 60 ml (1/4 cup) of chopped arugula salad
For garnishing:
  • 30 ml (2 tablespoons) of balsamic caramel (see chef's notes)
  • Ground pepper up to taste
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  • Set bread slices over a baking plate. Brown in the oven for 1 to 2 minutes over each side at "grill" (broil). Remove from oven and cool down. Set aside in an hermetical container at room temperature.
  • In a bowl, mix oil with mint and diced strawberries. Set at fresh.
  • In another bowl, mix goat cheese with arugula salad. Set at fresh.
  • When serving, spread croutons with cheese preparation. Garnish with the strawberries mixture, then coat with a bit of balsamic caramel. Pepper.

Chef's notes

Balsamic caramel 

In a casserole, bring to a boil 125 ml (1/2 cup) of balsamic vinegar and 125 ml (1/2 cup) of sugar. Simmer uncovered 15 minutes at low heat, whitout stirring, until botaining a syrupy consistency. To test the consistency, set a few drops in a plate: if the caramel freeze and form a pearl, then it's ready. Remove from heat and cool down. Balsamic caramel may be kept up to 1 month in the refrigerator in an hermetical container.