Balsamic Roasted Strawberries Feta (Printer-Friendly)
Juicy balsamic strawberries layered over creamy whipped feta on sourdough for a tangy-sweet starter.
# What You’ll Need to Cook:
→ Balsamic Roasted Strawberries
01 -
2 tablespoons balsamic vinegar
02 -
2 teaspoons honey
03 -
900 grams whole frozen strawberries
04 -
3 tablespoons fresh basil, finely diced
05 -
Flaky salt, to taste
→ Toast
06 -
6 slices sourdough bread, toasted
→ Whipped Feta
07 -
225 grams feta cheese
08 -
60 millilitres Greek yogurt
09 -
Juice of 1/2 lemon
10 -
1/4 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
12 -
2 tablespoons extra virgin olive oil
# Steps to Prepare:
01 -
Preheat oven to 200°C. Arrange frozen strawberries in a single layer in a 23 x 33 cm baking dish.
02 -
In a small bowl, whisk together balsamic vinegar and honey. Pour mixture over strawberries and toss to fully coat.
03 -
Roast strawberries for 35-45 minutes, stirring occasionally, until softened and juices are released.
04 -
Remove from oven and allow strawberries to cool for 5-10 minutes. Transfer with juices to a container and chill in the refrigerator until the liquid thickens.
05 -
Place feta cheese, Greek yogurt, lemon juice, kosher salt, and black pepper in a food processor. Blend on high, drizzling olive oil in slowly, until mixture is smooth and whipped.
06 -
Refrigerate whipped feta for 5-10 minutes before use.
07 -
Spread whipped feta over toasted sourdough slices. Top with chilled roasted strawberries, sprinkle with fresh basil, and finish with flaky salt.
# Extra Cooking Tips:
01 -
Fresh strawberries may be substituted; roast them at 175°C and consider slicing in half before roasting.
02 -
Store leftover whipped feta in the refrigerator for up to 5 days.