Sacred Heart Strawberry Goat Cheese Crostinis

June invites us to celebrate the tender, generous love of Jesus’ Sacred Heart — and what a joy it is to extend that devotion to the table. These cheerful little crostinis are beautiful, simple, and full of meaning, making them a lovely appetizer for a feast day gathering, a ladies’ brunch, or a summer meal shared with family.

The strawberry “hearts” offer a sweet reminder of Christ’s love for each of us, while the creamy goat cheese, rich balsamic glaze, and fresh basil bring together brightness, depth, and beauty. Served on warm grilled toast, these Sacred Heart Strawberry Goat Cheese Crostinis are a small but joyful way to honor the Heart of Jesus and welcome His love into the ordinary, happy moments of home.

Sacred Heart Strawberry Goat Cheese Crostinis

Serves 4-6 | Prep Time: 10 minutes | Cook Time: 2-3 minutes 

Ingredients:

• 8-12 slices of baguette
• Olive oil
• 4 oz. goat cheese, room temperature
• 4 oz. cream cheese, room temperature
• 1-2 tbsp. heavy cream or milk
• Salt
• 4-6 oz. strawberries
• Balsamic glaze for drizzling
• ¼ cup fresh basil, chiffonade

Directions:

1. Slice the baguette into crostinis and lightly brush or spray with olive oil, and sprinkle with salt.
2. Heat a grill or grill pan to medium-high. Once heated, grill the crostinis for about 2-3 minutes until golden brown and lightly charred. Remove and set aside. 
3. In a bowl, whisk together goat cheese, cream cheese, heavy cream, and a pinch of salt until light, whipped, and airy. 
4. For the strawberries, pick out naturally heart-shaped berries. Remove the leaves and hull the stems from the berries, then slice them in half to create little strawberry hearts. 
5. Add a dollop of whipped goat cheese to each crostini, or add it all to a serving bowl. Top each crostini with two strawberry heart halves, or top the bowl of goat cheese with halved strawberries. Drizzle balsamic glaze over the top and finish with thinly sliced fresh basil. 
6. Serve and enjoy!

Notes:

1. The whipped goat cheese can be made a few days ahead of time and stored in the fridge until ready to serve.