Strawberry Walnut Salsa & Goat Cheese Crostini

Sponsored by California Walnuts

Editors feedfeed co-founder
Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...

We do a lot of summer entertaining around here - and we're always looking for things to serve that require minimal effort and maximum flavor. This crostini recipe does just that! The bright, sweet strawberries are the perfect complement to California Walnuts, goat cheese and fresh herbs. We'll be celebrating all month long with our friends @CAWalnuts - so be sure to check out the Walnuts Feed for more cooking with walnuts inspiration.

Strawberry Walnut Salsa & Goat Cheese Crostini


1 1/2 cups California Walnuts, toasted & chopped

1 pound strawberries, chopped

Zest of one lemon

1 tsp fresh mint, chopped

1 tsp fresh dill, chopped

3 tbs olive oil

1/2 tsp salt

1 tbs champagne vinegar

1/4 tsp fresh cracked black pepper

3/4 cup goat cheese

1 small baguette


Preheat oven to 425 degrees F.

Toast walnuts in a single layer on a rimmed baking sheet for 8 minutes. Remove from the oven and transfer to a small bowl to cool. Cut baguette lengthwise, and then cut crostini slices at a diagonal. When you take the walnuts out, toast the baguette, drizzled with 1 tablespoon of olive oil for 8-12 minutes, or until just golden around the edges.

When walnuts are cool enough to handle, roughly chop.

In a large bowl, combine strawberries, chopped walnuts, lemon zest, mint, dill, 2 tablespoons olive oil, salt, vinegar, & black pepper.

To assemble: Spread approx 2 teaspoons of goat cheese onto each crostini. Top with 1 heaping tablespoon of strawberry walnut salsa. Garnish with more fresh mint (optional).