Toasted baguette with goat cheese, ripe mango, a warm balsamic-honey reduction, and torn basil. The appetiser that empties before it reaches the table.
I made these for a dinner party expecting them to be a nice opener. They stole the entire evening. People stood around the kitchen island eating them off the tray before I could get them to the table. Goat cheese on toasted baguette, diced ripe mango on top, and a warm balsamic-honey reduction drizzled over everything with a few torn basil leaves. The combination surprises every single time.
What makes it work is the temperature contrast. The baguette is warm from the oven. The goat cheese is cool and tangy. The mango is room temperature and sweet. And the balsamic-honey reduction is hot and syrupy and a little bit sharp. Each bite gives you all four at once. I have made these dozens of times and the reaction is always the same.
How to Make Mango Crostini
Make the Balsamic-Honey Reduction
Combine the balsamic vinegar and honey in a small saucepan over medium heat. Stir occasionally. It needs 8-10 minutes to reduce by about half. When it coats the back of a spoon and runs slow, it is done.
Watch it closely in the last 2 minutes. It goes from syrupy to burnt with almost no warning. Pull it off the heat slightly before you think it is ready. It continues to thicken as it cools.
Assemble and Serve Immediately
Toast the baguette slices in the oven for 2 minutes, just until they have a light crunch. Spread goat cheese generously on each slice. Pile diced mango on top.
Drizzle the warm reduction over everything and tear fresh basil leaves over the top. Serve within 10 minutes. The bread softens under the goat cheese if it sits, and the mango releases juice that makes things soggy.
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Mango Crostini
Total Time: 20 minutes
Yield: Serves 4
Diet: Vegetarian
Description
Sweet mango and tangy goat cheese on crispy crostini, drizzled with a homemade balsamic reduction. A simple yet elegant appetizer or side dish.
Ingredients
Units
Scale
Instructions
- Toast the baguette in the oven for 2 minutes until it has a little bite.
- Generously smear goat cheese on the baguette slices.
- Top the crostini with a few pieces of mango.
- Drizzle with balsamic reduction and garnish with fresh basil leaves.
- Serve immediately.
Notes
- For a deeper balsamic flavor, simmer the balsamic reduction for 20-25 minutes until thickened.
- If goat cheese is too strong, try using a milder cream cheese instead.
- Store leftover crostini separately from the balsamic glaze to prevent the crostini from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 crostini
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 18
- Fiber: 2
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
What if my mango is not ripe?
Unripe mango is firm and sour. This recipe needs a ripe one that gives when pressed and smells sweet at the stem. If all you can find is unripe, use ripe peach or nectarine instead. The goat cheese and balsamic work with any sweet stone fruit.
Can I buy balsamic reduction?
Yes, bottled balsamic glaze works. If making your own, use a decent balsamic vinegar. The cheapest ones are mostly caramel colouring and taste harsh when reduced.
Can I make these for a large party?
Toast all the bread and make the reduction ahead. Spread the goat cheese up to an hour before if the bread stays dry. Add the mango and drizzle at the last moment. Assemble in batches of 12-15 so the first ones are not soggy by the time the last are done.