Enjoy this tartine for breakfast or a healthy snack. The strawberries are roasted to concentrate their flavors. Maple syrup enhances the fruit's natural sweetness, while olive oil adds healthy fats. Be sure to spoon on the juices leftover from roasting—they're not only delicious, they are full of nutrients like vitamin C. Extra roasted berries make an excellent topping for yogurt, oatmeal, and waffles.

Martha Stewart Living, June 2020

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Credit: Con Poulos

Recipe Summary

prep:
5 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. On a parchment-lined baking sheet, toss strawberries with maple syrup, oil, and salt. Bake, stirring twice, until berries are slightly shrunken and juices are syrupy, about 45 minutes. Let cool slightly.

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  • Brush slices of toasted sourdough bread with more oil. Spread with goat cheese and top with roasted berries. Sprinkle with pepper and serve. Leftover berries can be refrigerated in an airtight container up to 5 days.

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