Roasted Strawberry Crostini

June 27, 2011 | By | COMMENTS

This is a sponsored review from BlogHer and Kraft.

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I don’t want to go on the record saying this, but it’s possible—very possible—that I once was sent to school with a cream cheese and jelly sandwich.

Sure, there are people in this world who eat cream cheese and jelly sandwiches. I’m not one of them. And the idea that I was once sent to school with one fills me with revulsion and contempt. And yet: what’s so wrong with cream cheese and jelly together?

I raise that question because last week, when I was making crostini for a dinner party (see previous crostini post) I created a crostini that felt very much like a cream cheese and jelly sandwich, except instead of jelly I used a strawberry that I roasted in the oven vis-à-vis a recipe in Heidi Swanson’s beautiful new cookbook, “Super Natural Every Day.”

The recipe couldn’t be easier. You cut strawberries in half (preferably strawberries from the farmer’s market which taste entirely different than strawberries from the grocery store). You toss 8 ounces of them (patted very dry, so they roast and don’t steam) with 2 tablespoons of maple syrup, 1 tablespoon extra virgin olive oil, and 1/4 teaspoon fine-grain sea salt:

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Spread them out on a foil-lined or parchment-lined cookie sheet:

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And bake at 350 degrees F for 30 to 40 minutes until the juices begin to caramelize:

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Scrape the berries and the juice into a bowl and add a few drops of balsamic vinegar and 1 tablespoon port wine (I skipped the port and all was OK):

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These are a wonderful thing to have around. Very tart, but still fruity, they would be great in yogurt or on top of oatmeal. Here, they work beautifully on top of crostini spread with whipped cream cheese (see that last Philadelphia post to learn how to toast your crostini and how to whip the cream cheese with a little cream and sour cream).

Once assembled, I served these roasted strawberry crostini along with the pickled sugar snap pea crostini and crostinis topped with more of the cream cheese spread and some sliced radishes and, finally, crostini using the pea puree Cara and Phoebe brought over along with a pickled red onion:

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A striking display if I do say so myself! As for cream cheese and jelly sandwiches, this crostini has me re-thinking my stance. Maybe it’s not such a bad idea after all.

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For more great recipes visit the Real Women of Philadelphia website and check out all the finalist recipes (winner will be streamed live on the site at the cook-off and live event in Savannah, GA on June 30th). Come back here and tell us your favorite recipe and why you want to try it in the comments. We love to hear what looks good to you. Also, don’t miss BlogHer’s round-up of other blogger recipes.

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