Sunday, July 12, 2015

D's Roasted Strawberries Bruschetta for #KidsCookoff

When someone pointed me to the Summer Strawberry Kids Cookoff and we had fresh strawberries in our High Ground Organics CSA box last week, my Enthusiastic Kitchen Elf was game to create a fun, tasty appetizer. We've been enjoying dinners al fresco during these warm summer evenings. He carted his tray out to the yard.

The contest rules stated 'five ingredients or less.' D asked if salt and pepper counted as ingredients; I thought so. He tasted his strawberry concoction and decided, with the cardamom (his favorite spice!), it didn't need salt and pepper. Great.


  • 1 to 2 pounds fresh organic strawberries (you can use 1 quart)
  • 1/2 red onion, thinly sliced
  • 1/4 C balsamic vinegar
  • 1 t ground cardamom
  • crème fraîche and bread for serving

Preheat oven to 375 degrees F. Hull and slice strawberries in half lengthwise. Place them in a mixing bowl with red onion. Pour in the vinegar and toss to coat. Spoon the mixture onto a parchment-lined baking sheet. Sprinkle with ground cardamom.

Bake for 30 minutes, until softened and caramelized.

Remove from oven. Serve with crème fraîche and toasted bread.

Enjoy! Good job, D!


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