These canapés are little bursts of red, white and green.

Words & recipe: Lucy Corry  Styling & photos: Carolyn Robertson

Cut down on time spent in the kitchen come celebration day by making the separate components for this appetiser in advance. Store the crostini in an airtight container and keep the whipped goat cheese mixture in a covered container in the fridge.

Serves: 6

INGREDIENTS

1 baguette, very thinly sliced
250g soft goat cheese (or feta)
¼ cup greek yoghurt
2 teaspoons extra-virgin olive oil, plus a little extra for drizzling
1 punnet strawberries, hulled and thinly sliced
generous handful baby basil leaves

METHOD

Heat oven to 150°C. Arrange the bread slices on a baking tray. Toast in the oven until pale gold (set a timer for 10 minutes). Remove to a rack to cool completely.

Using a fork, mash the goat cheese/feta in a bowl. Add the yoghurt and olive oil and beat until smooth.

Arrange the crostini on a platter. Spread each with a dollop of the goat cheese mixture, then arrange some sliced strawberries on top (press them in gently, so they don’t slip off when someone takes a bite). Scatter over the baby basil leaves. Season with freshly ground black pepper and drizzle with a little olive oil.

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