Remember when I first told you how awesome strawberry and balsamic is together? The strawberry cupcakes drizzled with a thick tangy-sweet balsamic glaze. Let's just say I'm slightly obsessed with this flavor pairing. This weekend, during the grand re-opening sale at my local grocery store they were selling 2 pounds of strawberries for 3 bucks a pop so I grabbed one too many. Gorgeously plump and bright red, I couldn't let them go to waste due to my inability to say no to cheap fruit.
Recently, I had seen a few recipes for roasted strawberries here and there on the internets and thought I can do that! So I hulled up my strawberries, preheated the oven, and got to roasting! Just a few tablespoons of balsamic vinegar (good stuff, please) and olive oil, a drizzle of agave nectar, and a pinch of salt gives the most incredible depth to the roasted strawberries.
I took the finished product and used it in a quick crostini topped with fresh mozzarella, roasted berries, and a chiffonade of basil. It was bright and simple and to die for! But that's not all, tomorrow I will be showing you the most incredible buttermilk cake complete with the roasted strawberries!
Roasted Balsamic Strawberries
2 pounds of strawberries, hulled
2 tablespoons of balsamic vinegar
2 tablespoons of olive oil
1 teaspoon agave nectar
1/4 teaspoon of salt
Preheat the oven to 350 F. Start by hulling up your berries with a small paring knife. If your berries are ginormous like mine were, trim them down a bit to get even pieces. Place on a baking sheet lined with foil.
Toss in the vinegar, oil, agave nectar and salt. Roast for 35-45 minutes and stir every 10-15 minutes or so.
The final result will be syrupy roasted berries with a delectable tang from the balsamic vinegar. Top a toasted crostini with a little mozzarella, a generous heap of the roasted strawberries, and the basil. Enjoy!