If you have been anywhere close to a farmers market or grocery store you have to notice it is strawberry season. I look forward to this season every year because it is a perfect reminder that spring has arrived. I have always wanted to grow my own strawberries but have never had the patience to wait the extra year for them to come in. I love the simplicity of strawberries and that they are a delicious snack all by themselves, with breakfast or the perfect accent to desert.
I came across this recipe for roasted strawberries in one of my favorite cookbooks, Super Natural Every Day, and I thought I had to give it a try. Roasted strawberries would be delicious on everything from a biscuit to crepe but I decided to try them like a bruschetta. I topped a slice of rustic bread with goat cheese, roasted strawberries and a pinch of mint (basil would have been delicious too). It was divine.
Adapted from Super Natural Everyday
Makes 5 oz
8 oz strawberries, hulled
2 T maple syrup
1 T extra virgin olive oil
1/4 t fine grain sea salt
A few drops balsamic
1. Preheat the oven to 350 degrees and place rack in middle of the oven.
2. Cut your strawberries in half unless they are larger, cut them in quarters. Add the berries to your baking sheet (make sure to use a rimmed baking sheet or baking dish so juices don't run into your oven).
3. In a separate small bowl, whisk together the maple syrup, olive oil and salt. Pour this over the strawberries and toss them to coat.
4. Roast for about 40 minutes or until the berry juices begin to thicken.
5. While still warm, scrape the berries and juices from the pan into a small bowl. Stir in the balsamic vinegar and serve!