Slow roasted strawberries to spread on crackers with cheese, on toast with butter, or spill over your morning yogurt.
I posted a dessert last Friday incorporating roasted strawberries, and I’m finding lots of ways to use these little guys. So I thought I’d do a post just on roasting them, since they’ve quickly become a new pantry item for me. I keep them stored in a zip-lock container in the refrigerator, and as of last count, they’ve lasted over 2 weeks without losing any of their punch. Tomorrow I’ll post a great, easy way to use them as an appetizer for your next party!
As you can see in the pictures, I don’t roast them until they’re completely dry. I like them a little syrupy, which makes them great for spreading on toast in the morning.
Some uses for these glorious babies:
Stir into your morning yogurt.
Spoon over some vanilla ice cream or frozen yogurt and top with dark chocolate shavings.
Spread on some crackers with soft farmer’s cheese.
Make a strawberry mojito with them with muddled mint.
- 1 pint fresh strawberries
- Preheat the oven to 275˚ F and line a baking sheet with parchment paper.
- Hull the strawberries, removing their leafy top, and slice into ¼” thick slices. Arrange on the baking sheet and roast for 40 minutes. When done, the strawberries should be limp, and somewhat dried out with some juices running across the parchment paper.