Hugh Fearnley-Whittingstall
River Cottage chef, Tim, got creative in the kitchen with this cheesy, strawberry recipe
Watch the video of Tim making strawberry canapés
Serves 10
1. To make the crostini, slice the baguette thinly. Spread the slices out on a baking sheet, brush lightly with a little olive or rapeseed oil, scatter with salt and pepper, then bake at 200°C/gas 6 for 10 minutes or until golden and crisp.
2. Put the oak shavings in a saucepan. Place on the stove on a medium heat with a lid on. When the shavings start to smoke, put the strawberries in a sieve and put them over the oak shavings. Cover with the lid and scrunch over a layer of tin foil too, to seal in the smoke. Smoke the strawberries for 3 minutes or until they have taken on a smoky flavour.
3. Pile the berries onto the crostini. Add a little crumbled goat's cheese, finish with a little more oil, salt and pepper and serve.
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