1. Pre-heat the oven to 200 C. Slice the baguette into 24 x 1cm rounds, and lay on a baking tray. Spray lightly with butter and bake for 15 minutes, turning once and re-spraying. Cook until golden brown and crunchy, then place on a wire rack to cool.
2. Cut the block of Castello® Creamy Havarti in half, width-wise and slice each half into 12 even slices. This will give you a total of 24 pieces.
3. Top each crostini with a piece of Havarti, half a strawberry and a drizzle of balsamic glaze. Serve immediately.