Balsamic Roasted Strawberries

I'm going to go ahead and apologize.  I've got this thing "they" call an obsession.  And it just so happens to be with homemade multigrain sourdough.  Which I'm sure you already know...considering my posts have been purely focused on it for the last week.  

BUT I promise this is going to be the last post where it plays a shining role.  I know that I'm beating it to death.  But I can't be stopped.  I sliced and froze the second loaf and I just magically keep finding delicious things to do with it.  And I can't make delicious things and not share them with you.  Right?

Yesterday, I told you I was going to go to the Copley Square Farmers Market.  And well...I did.  It was a little rainy and there weren't many vendors there but that was completely remedied by the purchase of these strawberries.  I thought it was a little early for strawberries in New England but apparently I was wrong!  These little babies were sooo sweet.  And just downright perfect.

I'm a little upset with myself that I didn't get two cartons.  Live and learn I guess.

These are the other goodies I picked up.  Fresh goat cheese rolled in cracked black pepper, a bunch of kale, and some awesome looking shiitake mushrooms.  (I just made a salad with the kale and goat cheese...I'll share tomorrow :) )

Let's segue back to the strawberries shall we?  Instead of eating the entire carton on the train, like I really wanted to, I started dreaming up a snack that involved 1) my current obsession with the multigrain sourdough 2) my constant obsession with goat cheese 3) these delicious strawberries and 4) the perfect flavor for all three: balsamic vinegar.  And that's how the snack worthy of the boys pausing an intense game of Madden 2002 to have another slice (oohing and aahing the whole time) came about.

The great part about these roasted strawberries is that you can put them on ANYTHING and they will be perfect.  Like I mentioned above, I went the goat cheese and toast route.  But you could also throw a spoonful on top of ice cream or oatmeal.  Maybe a little pancake topping?  Slathered on a warm flaky biscuit?  It's all up to you my friend.

balsamic roasted strawberries...

adapted from Heidi Swanson's cookbook: Super Natural Every Day

Makes: One small bowl   Prep Time: 5 minutes   Roast Time: 15-20 minutes   Total Time: 25 minutes

{Printable Recipe}

Ingredients:
8 ounces small-medium strawberries, hulled
2 tablespoons maple syrup
1 tablespoon olive oil
1/4 teaspoon fine-grain salt
1 tablespoon sherry
a few drops of balsamic vinegar

Directions:

 

Gather these things.  And preheat your oven to 350°.

Mix the maple syrup, olive oil, and salt in a small bowl.  Set aside.

Grab your strawberries and rinse them off.

Hull them.

And slice them in half.  Or quarters depending on how big they are.

Then toss them lightly in the maple syrup mixture.

Spread them in a single layer on a lightly greased rimmed baking sheet.  Roast them in the oven for 15-20 minutes.

Grab the goat cheese.

Toast the bread and spread goat cheese allll over it.

Once the strawberries are done, pull them out of the oven and scrape them into a small bowl.  Add sherry and several drops of balsamic vinegar.

Spread them on the toast.

 And spoon a little bit of the liquid on top.

Slice it in half for everyone to share.

And devour!