Balsamic Roasted Strawberries
Source: Jennifer Luttrell, Point Reyes Farmstead Cheese Company
This recipe was updated in 2019 from CUESA’s Market to Table program on March 28, 2015.
Serves 6 to 8
2 pints fresh strawberries, washed, stems removed, and sliced
3 tablespoons sugar
1 tablespoon coarsely ground black pepper
2 tablespoons balsamic vinegar
Place the strawberries in a large bowl, sprinkle with sugar, and stir to combine. Cover and refrigerate 1-4 hours.
Preheat the oven to 375 degrees F. Add black pepper and balsamic vinegar to the strawberries, stirring to combine. Transfer the strawberries and their juices to a large ovenproof dish. Roast for 8 to 10 minutes, until the juices are bubbling and the strawberries are hot but not mushy.
Tip: Jennifer serves these strawberries with an ice cream she’s created with Point Reyes Original Blue cheese. To make the ice cream, blend ½ cup heavy cream with ½ cup cheese and fold into 1 quart premium vanilla ice cream that has been slightly softened.
There are many other ways to serve these strawberries: with a slice of pound cake, as a crostini with goat cheese or fresh mozzarella (pictured), or even with oatmeal for breakfast.