Date & Strawberry Crostini with Balsamic Glaze (gluten-free)
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These Date and Strawberry Crostini with Balsamic Glaze are the perfect sweet and savory appetizer. Made with creamy vegan cashew cheese spread on toasted gluten-free baguettes, topped with chopped dates and strawberries, then drizzled with a balsamic glaze. They’re simple yet elegant, perfect for summer entertaining, parties, or an easy elevated snack.
If you love that perfect balance of sweet and savory, these crostini are going to be your new go-to appetizer. These little toasts are layered with an easy, homemade spreadable cashew cheese, naturally sweet, caramel-like dates, juicy strawberries, a rich drizzle of balsamic glaze, and fresh basil, all on top of crispy, golden toasted bread.
This recipe is simple, fresh, and feels a little elevated without requiring much effort (or real dairy!)—perfect for summer gatherings, snack boards, or when you just want something that looks as good as it tastes.
What Is Crostini?
Crostini are small, toasted slices of bread—traditionally cut from a baguette—that are served with toppings. The word comes from Italian and literally means “little toasts.”
How crostini are enjoyed
Crostini are most commonly served as:
- Appetizers
- Party bites or hors d’oeuvres
- Part of a grazing board or charcuterie spread
Why You’ll Love This Recipe
The crispy toasted baguette meets a creamy, vegan cashew cheese spread, while sweet dates and strawberries are layered with tangy balsamic glaze and fresh basil. It’s simple to make, visually stunning, and even easier to eat.
- Perfect sweet + savory balance with dates, strawberries, and balsamic
- Creamy, dairy-free cashew cheese adds rich, smooth texture
- Crisp, golden crostini for the perfect crunch
- Naturally gluten-free and vegan-friendly
- Easy to make but looks elevated and impressive
- Ready in under 30 minutes
- Perfect for entertaining, snack boards, or summer gatherings
- Easily customizable with seasonal fruits or toppings
Ingredients
For the Crostini
Gluten-free baguette. Creates the perfect little bite-sized crispy base while keeping this recipe completely gluten-free. There are a couple different brands of gluten-free and vegan baguettes, and others that have eggs in them. I used Gifted Breads vegan gluten free baguettes (not sponsored).
Avocado oil or olive oil. Helps the bread turn golden and lightly crisp in the oven without drying out.
For the Creamy Cashew Cheese
Raw cashews. Raw cashews blend into a smooth, creamy base that mimics a soft cheese texture.
Unsweetened plant milk. Helps create a spreadable consistency. You want to use unsweetened! I used unsweetened oat milk, but unsweetened cashew milk or soy milk would work well for a creamy cheese as well.
Lemon juice. Add brightness and a subtle tang.
Avocado or olive oil. Adds richness and smoothness.
Nutritional yeast. Brings a slightly enhanced cheesy flavor.
Salt. Enhances and balances all the flavors.
For the Toppings
Medjool dates. Add a rich, caramel-like sweetness that pairs perfectly with the strawberries and the tanginess of the cashew cheese. For the best flavor, use the freshest dates possible. My all time favorite dates are from Desert Fruit Farms.
Fresh strawberries. Bring a juicy, slightly tart contrast.
Balsamic glaze. Ties everything together with a sweet and tangy finish. You can make your own at home, but I used this one.
Fresh basil. Adds a pop of color and herby freshness that pairs so well with the strawberries & balsamic glaze.
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How Make These Date & Strawberry Crostini
Soak raw cashews in water 2-3 hours or hot water for 15-20 minutes. You may also do this the night before and keep them in the refrigerator.
When you’re ready to make the cashew cheese, drain and blend the soaked cashews, plant milk, lemon juice, olive oil, nutritional yeast, salt, and garlic powder until completely smooth.
Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil on both sides, and bake for 8–10 minutes until golden and crisp, keeping an eye on them to make sure they don’t burn.
Meanwhile, add the chopped dates and chopped strawberries to a bowl and stir to combine. Remove the crostini from the oven and allow them to cool for a few minutes and then spread a generous layer of the cashew cheese onto each crostini.
Top with the chopped dates and strawberries. Drizzle with balsamic glaze and finish with fresh basil leaves and serve right away.
Tips for the Best Crostini
- Use soft, fresh Medjool dates for the best texture and natural sweetness.
- Be sure to mix the chopped dates and chopped strawberries well so that each crostini gets dates and strawberries in every bite.
- Serve shortly after assembling to keep the bread crisp.
FAQ
Can I make this recipe ahead of time?
You can prepare the cashew cheese in advance and store it in the refrigerator for up to 3 days. Assemble the crostini just before serving for the best flavor experience.
What can I use instead of cashew cheese?
You can use any soft dairy-free cheese spread or even a whipped vegan ricotta-style alternative.
Can I use a different fruit instead of strawberries?
Yes, peaches or cherries would work beautifully in this recipe.
Let me know how you like this Date & Strawberry Crostini recipe down below in the comments section, as well as giving it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a quick and delicious appetizer. Tag me on Instagram, Facebook, or Pinterest!
Recipe Video
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Date & Strawberry Crostini with Balsamic Glaze (gluten-free)
- Total Time: 0 hours
Description
These Date and Strawberry Crostini with Balsamic Glaze are the perfect sweet and savory appetizer. Made with creamy vegan cashew cheese spread on toasted gluten-free baguettes, topped with chopped dates and strawberries, then drizzled with a balsamic glaze. They’re simple yet elegant, perfect for summer entertaining, parties, or an easy elevated snack.
Ingredients
Cashew Cheese
- 1 cup raw cashews (soaked 4+ hours or quick-soaked)
- 1/2 cup unsweetened plant milk
- 2 tablespoons lemon juice
- 1 tablespoon avocado or olive oil
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
For the Crostini
- 1–2 gluten-free baguettes, sliced
- 2–3 tablespoons avocado oil/olive oil
Toppings
- 6–8 Medjool dates, pitted and chopped (I suggest these)
- 1 cup fresh strawberries, chopped
- Balsamic glaze (store-bought or homemade)
- Fresh basil leaves
Instructions
- Soak raw cashews in water 2-3 hours or hot water for 15-20 minutes. You may also do this the night before and keep them in the refrigerator.
- When you’re ready to make the cashew cheese, drain and blend the soaked cashews, plant milk, lemon juice, olive oil, nutritional yeast, salt, and garlic powder until completely smooth.
- Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil on both sides, and bake for 8–10 minutes until golden and crisp, keeping an eye on them to make sure they don’t burn.
- Meanwhile, add the chopped dates and chopped strawberries to a bowl and stir to combine. Remove the crostini from the oven and allow them to cool for a few minutes and then spread a generous layer of the cashew cheese onto each crostini.
- Top with the chopped dates and strawberries. Drizzle with balsamic glaze and finish with fresh basil leaves and serve right away.
Notes
READ THE BLOG POST FOR MORE INFORMATION!
These are best enjoyed right away for the freshest flavors and textures.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Category: Appetizers
