Appetizer: Canada – Northern Canada (Yukon) – Yukon Wild Berry Crostini

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 30 min

Ingredients

- 1 baguette, about 12 oz (340 g), sliced into 1/2-inch (1.3 cm) rounds (about 20 slices)
- 2 tbsp (30 ml) olive oil
- 8 oz (225 g) cream cheese, softened OR 6 oz (170 g) goat cheese (chèvre), softened
- 2 cups (300 g) mixed Yukon wild berries (cloudberries, salmonberries, crowberries, lowbush blueberries), gently rinsed and drained
- 2 tbsp (30 ml) pure maple syrup, plus extra for drizzling
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest (optional)
- Pinch of fine sea salt
- Freshly ground black pepper, to taste
- 1 tbsp (10 g) chopped toasted walnuts or toasted pepitas (optional for crunch)
- Fresh thyme or spruce-tip sprigs for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Crispy baguette crostini topped with a sweet-tart mix of Yukon wild berries and a creamy cheese spread, finished with a drizzle of maple and fresh herbs. A bright, shareable starter that showcases the territory's berry harvest.

Regional Notes:
This Yukon version highlights local wild berries — especially cloudberries (bakeapples), salmonberries, crowberries, and lowbush blueberries — and pairs them with cream cheese or goat cheese for a balance of rich and tangy flavors. A touch of Canadian maple syrup and optional spruce-tip or thyme garnish gives a distinct Northern Canadian character compared with more generic berry crostini.

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
2. Brush both sides of the baguette slices lightly with olive oil and arrange in a single layer on the baking sheet. Bake 8–10 minutes, flipping once, until edges are golden and crisp. Remove and cool slightly.
3. Meanwhile, place the mixed wild berries in a bowl. Add 2 tbsp (30 ml) maple syrup, lemon juice, lemon zest (if using), and a pinch of sea salt. Gently toss to combine and let macerate 10–15 minutes so juices release. For a warm topping, transfer the mixture to a small saucepan and gently simmer 2–3 minutes until just softened, then cool slightly.
4. Spread about 1 tbsp (15–20 g) cream cheese or goat cheese on each warm crostini. If using goat cheese, crumble and press slightly to adhere.
5. Spoon a heaping teaspoon (or 1 tbsp (15 ml) for larger slices) of the macerated berry mixture onto each cheese-covered crostini, including a little of the juices for flavor.
6. Sprinkle with a small pinch of chopped toasted walnuts or pepitas if using, and finish with a light drizzle of maple syrup and a crack of black pepper.
7. Garnish with small thyme or spruce-tip sprigs and serve immediately on a platter.

Short Description:
Crispy baguette crostini topped with a sweet-tart mix of Yukon wild berries and a creamy cheese spread, finished with a drizzle of maple and fresh herbs. A bright, shareable starter that showcases the territory's berry harvest.

Regional Notes:
This Yukon version highlights local wild berries — especially cloudberries (bakeapples), salmonberries, crowberries, and lowbush blueberries — and pairs them with cream cheese or goat cheese for a balance of rich and tangy flavors. A touch of Canadian maple syrup and optional spruce-tip or thyme garnish gives a distinct Northern Canadian character compared with more generic berry crostini.

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
2. Brush both sides of the baguette slices lightly with olive oil and arrange in a single layer on the baking sheet. Bake 8–10 minutes, flipping once, until edges are golden and crisp. Remove and cool slightly.
3. Meanwhile, place the mixed wild berries in a bowl. Add 2 tbsp (30 ml) maple syrup, lemon juice, lemon zest (if using), and a pinch of sea salt. Gently toss to combine and let macerate 10–15 minutes so juices release. For a warm topping, transfer the mixture to a small saucepan and gently simmer 2–3 minutes until just softened, then cool slightly.
4. Spread about 1 tbsp (15–20 g) cream cheese or goat cheese on each warm crostini. If using goat cheese, crumble and press slightly to adhere.
5. Spoon a heaping teaspoon (or 1 tbsp for larger slices) of the macerated berry mixture onto each cheese-covered crostini, including a little of the juices for flavor.
6. Sprinkle with a small pinch of chopped toasted walnuts or pepitas if using, and finish with a light drizzle of maple syrup and a crack of black pepper.
7. Garnish with small thyme or spruce-tip sprigs and serve immediately on a platter.