Recipes | Fruits From Chile
Print Recipe


  • 1 fresh baguette
  • 1/3 cup extra virgin olive oil + more for finishing
  • 4 Chilean kiwifruit
  • 6 ounces fresh creamy goat cheese, at room temp
  • Bunch fresh basil leaves and or mint leaves
  • Flaky sea salt


Slice baguette into ½ inch rounds. Brush with olive oil and toast until golden brown.

When baguette is cool enough to handle, smear each slice with creamy goat cheese.

Peel kiwifruit and slice into thin half moons. Pile the kiwi onto the goat cheese.

Top crostini with a leaf of basil or mint, a drizzle of olive oil and flake salt.

Serve right away.

Serves 6-8 as appetizer