Why enjoy Nergi crostini one way when it’s so much fun to try two? Both ideas are quick to prepare and will help you create a memorable Charcuterie board. This is perfect to make around Thanksgiving when Nergi kiwi berries are in season – it’s a short window from late Sept to early November but it’s super sweet.
Nergi Crostini, Two Ways!
- 15 Nergi Kiwi Berries about 1 package
- 16 crackers or a sliced baguette Feel free to use 2 types of crackers
- 1/2 cup Ricotta Cheese
- 4 slices Cheese, cut in half We used Emmentaler, but other options include provolone, Swiss or gouda.
- 1/4 cup chopped tomatoes
- Slice half of the Nergi Kiwi Berries and set aside. On half of the crackers, spread the ricotta, then top with sliced berries. Use Roasted Nergi Berries if you prefer! To do this, preheat oven to 350°F and line a baking sheet with parchment paper. Add kiwi berries whole and bake for 35-45 minutes, or until fragrant. Remove from the oven and cool completely.
- Chop the remaining Nergi Kiwi Berries and place in a small bowl with the tomatoes. Toss to combine. Set out the remaining crackers and top each with a piece of cheese. Add a dollop of the berries and tomato mixture, dividing it evenly between the crackers. Serve immediately.
- Optional: Make this even fancier and lightly drizzle balsamic glaze over the presentation board.
I love to try new fruits and vegetables so I was really excited to try these Nergi Kiwi Berries and thank them for working with us. I have to admit that kiwi is not my favourite fruit so I was pleasantly surprised by how much I enjoyed these. It might be that they look like mini kiwis, which is so dang cute, but also that the skin is thin and pleasant to eat. I know that the skin of regular kiwis is edible, and high if fibre, but I just don’t enjoy it. These mini kiwis were quite different, sweet (but not overly so) to taste and easy to eat. Just wash and enjoy! If unsure, know that you can store them in the fridge for up to week (keep them in their clamshell packaging), or they can be enjoyed at room temperature and left on the counter for around three days.