I really only post things here if I would recommend them to you and/or I would make them again. Sometimes I need a second opinion before I decide if something is amazing or gross. I kind of feel the same way about these roasted strawberries. When I saw them on Shutterbean, I bookmarked the recipe right away, but every time I thought about it, it just seemed wrong to roast fresh, sweet, juicy strawberries.
Of course, when I found some rapidly deteriorating berries in my fridge last month, this was the first thing that came to mind. I sliced up the berries and tossed them with maple syrup, balsamic vinegar, olive oil, and salt, spread them out on a cookie sheet and popped them in the oven. They got really soft and their juices ran out and got all thick and syrupy. I toasted a few little slices of a multigrain baguette, spread it with goat cheese and spooned the strawberries on top. And…I’m stumped. They were kind of weird! I liked them, but it’s like my tastebuds need some time before they’ll accept a savory strawberry application. So even though I’m on the fence about these, I’m still posting them as a neat idea I may revisit in the future. Do you think you’d like them?
16 oz strawberries, hulled and cut in half
4 tbsp maple syrup
2 tbsp balsamic vinegar
2 tbsp olive oil
1/2 tsp fine sea salt
+ goat cheese and your choice of bread/cracker
- Preheat oven to 350. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together the maple syrup, vinegar, olive oil and salt. Add the strawberries and toss to coat. Spread out on baking sheet and roast for 45 minutes.
- Toast your bread or get your crackers ready, spread with goat cheese and top with roasted strawberries. Drizzle with a little of the strawberry syrup. Taste and take a moment to sort out your feelings.