Balsamic roasted strawberries

Balsamic roasted strawberries

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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"It takes so little to completely change your approach to strawberries, especially with this recipe. Skip the classic raw servings of the berry, but instead bake them in the oven for a whole new depth of sweet and juicy, with the intense, syrupy juice. Then keep your excitement going by adding these usually savory additions: Balsamic vinegar for the strawberries, a pinch of salt in the cream, and freshly ground black pepper to top it all off. This contrast is precisely why you’re having such a complex dessert… Less sweet, but significantly more layers of flavor. You can take it down a notch for the complexity even, just swap the cream with simple, good old vanilla ice cream."
Difficulty
Easy 👌
Preparation
10 min
Baking
15 min
Resting
5 min

Ingredients

2Servings
MetricImperial
250 g
strawberries
1½ tbsp
balsamic vinegar
2 tbsp
maple syrup
75 g
ricotta cheese
75 g
yogurt
½ tsp
lemon zest
½ tsp
vanilla extract
½ pinch
salt
pepper (for serving)

Utensils

oven, cutting board, knife, baking dish, bowl, whisk

Nutrition per serving

Cal189
Fat6 g
Protein5 g
Carb25 g
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  • Step 1/3

    Preheat oven to 200°C/392°F. Remove green tops off strawberries, leaving smaller ones whole, and place on a baking dish. Drizzle balsamic vinegar and maple syrup. Toss to combine and spread in a single layer.
    • 250 g strawberries
    • 1½ tbsp balsamic vinegar
    • 1 tbsp maple syrup
    • oven
    • cutting board
    • knife
    • baking dish

    Preheat oven to 200°C/392°F. Remove green tops off strawberries, leaving smaller ones whole, and place on a baking dish. Drizzle balsamic vinegar and maple syrup. Toss to combine and spread in a single layer.

  • Step 2/3

    Place strawberries in oven and bake for approx. 15–20 min. until soft and syrup-juicy. In the meantime, whisk ricotta, yogurt, vanilla extract, lemon zest, maple syrup, and salt in a bowl until smooth. Chill until serving.
    • 75 g ricotta cheese
    • 75 g yogurt
    • ½ tsp lemon zest
    • 1 tbsp maple syrup
    • ½ pinch salt
    • bowl
    • whisk

    Place strawberries in oven and bake for approx. 15–20 min. until soft and syrup-juicy. In the meantime, whisk ricotta, yogurt, vanilla extract, lemon zest, maple syrup, and salt in a bowl until smooth. Chill until serving.

  • Step 3/3

    Remove strawberries from oven and let cool. Place ricotta cream in bowls. Distribute lukewarm strawberries with some of their juice on top. Finish bowls off with freshly ground black pepper, and optionally lemon zest on top. Serve immediately.
    • pepper (for serving)

    Remove strawberries from oven and let cool. Place ricotta cream in bowls. Distribute lukewarm strawberries with some of their juice on top. Finish bowls off with freshly ground black pepper, and optionally lemon zest on top. Serve immediately.

  • Enjoy your meal!

    Balsamic roasted strawberries

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