- 1 pound strawberries cut in half or quartered
- 2 tablespoons sugar
- 3 tablespoons balsamic vinegar
- 1 sprig fresh thyme
- 1 baguette, thinly sliced on a bias
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces goat cheese, at room temperature
- 1 tablespoon honey
- 1 blood orange, zested and juiced
- 1 small bunch baby arugula
Preheat the oven to 425º F.
In a small bowl toss the strawberries with the sugar, balsamic vinegar and the thyme. Transfer the berries and the thyme to a parchment lined baking sheet and drizzle the balsamic from the bowl over the berries. Roast the berries for 18 minutes. Remove from the oven and set aside until ready to use. Discard the sprig of thyme.
Sprinkle the slices of baguette with 1/2 teaspoon salt, 1/4 teaspoon pepper and half of the olive oil. Transfer the slices, to a parchment lined baking sheet and bake for 10 to 12 minutes or until the slices are toasted and golden brown.
In a small mixing bowl, combine the goat cheese with the honey, 1/2 teaspoon blood orange zest, 1/8 teaspoon of salt and 1/8 teaspoon freshly ground pepper. Spread a heaping tablespoon of goat cheese onto to 12 slices of the warm baguette. In another small bowl, toss the arugula with the blood orange juice, remaining salt, pepper and olive oil. Divide the arugula between the toasts. Dollop the roasted strawberries on top of the arugula and serve immediatley.
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