Whipped Yogurt Balsamic Blueberry Crostini
A sweet-savory twist on crostini: creamy whipped yogurt meets balsamic-kissed blueberries for an elegant bite.
A sweet-savory twist on crostini: creamy whipped yogurt meets balsamic-kissed blueberries for an elegant bite.
250 gr Ellenos® Plain Unsweetened Greek Yogurt
1 French baguette sliced into ½-inch rounds
1 Tbsp olive oil
200 gr fresh blueberries
2 Tbsp Mazzetti® Chef’s Reduction Balsamic Glaze plus more for drizzling
5 ml honey (optional for a hint of sweetness)
Fresh sage leaves for garnish
1 cup Ellenos® Plain Unsweetened Greek Yogurt
1 French baguette sliced into ½-inch rounds
1 Tbsp olive oil
1 cup fresh blueberries
2 Tbsp Mazzetti® Chef’s Reduction Balsamic Glaze plus more for drizzling
1 tsp honey (optional for a hint of sweetness)
Fresh sage leaves for garnish
Step 1:
Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast 4–5 minutes or until golden and crisp.
Step 2:
In a small saucepan over medium-low heat, combine blueberries, honey (if using), and Mazzetti Classic Glaze. Cook 2–3 minutes, just until berries start to burst and become glossy. Remove from heat and let cool slightly.
Step 3:
In a small bowl, whisk Ellenos® Plain Unsweetened Greek Yogurt until smooth and lightly whipped.
Step 4:
Spread a thick layer of whipped yogurt on each toasted crostini.
Step 5:
Spoon warm balsamic blueberries on top, drizzle with more Mazzetti Classic Glaze, and garnish each with a small fresh sage leaf. Serve immediately.
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