I know it’s autumn an all. Berries–and especially strawberries–are virtually out of season. Presenting a post with a strawberry recipe to you right now is the equivalent of asking you to wear white after Labor Day. Yeah, yeah. I’m a counter-culture sort of girl.
But, you see. Roasted strawberries. That’s okay, right. Because sometimes, even in the autumn, you want the warm goodness of a berry. On top of something that doesn’t taste like apple spice or pumpkin spice or gingerbread or anything other whatnot and maple.
So, I give you the warmth of roasted strawberries over the creamy goodness that is lemon Liberte yogurt.
Hello, autumn. You’re looking quite dapper these days…
A friend and I were talking last night about our travels through Europe. He was lamenting the lack of good cheese in America, cycled through the lack of good bread, then headed into yogurt territory when I stopped him cold in his convo.
“”No! No!!! We DO have European yogurt!” I’d looked for years for a spoonful of anything that even remotely resembled the creamy white goodness of Swiss yogurt and stumbled upon Liberte a few years back.
“I kid you not,” I crossed my heart with serious and solemn promise. “Liberte. Tastes. Exactly. Like. European. Yogurt.”
He burst into tears of gladness. I grabbed my keys and threw him in the front seat. We ran to the grocery store and danced through the aisles to the yogurt section, grabbed spoons and ate heaping mounds of white Liberte right there in the aisles.
Okay. Everything after “he burst” is fictional, but it’s real in my heart.
Because, really. Once you’ve had a taste of perfect yogurt, nothing else will compare.
Serve it with roasted strawberries. Or lick it from a spoon in the dairy aisle of your grocer. Whatever be your whim, Liberte makes it all the more delicious.
Crostini with Lemon & Roasted Strawberries
1 pound fresh strawberried, hulled and sliced
2 teaspoons shallots, finely diced
1 tablespoon olive oil
1/2 tablespoon vanilla
3 tablespoons balsamic vinegar
pinch pumpkin pie spice or cinnamon
pinch sea salt flakes
1/2 cup Liberte lemon yogurt
2 tablespoons fresh basil or mint, chopped
Zest of 1 lemon
16 baguette slices
Preheat oven to 400 degrees. Place strawberries and shallots in a 9x9 parchment lined baking dish. Drizzle with olive oil, vanilla, and balsamic. Sprinkle with a pinch of pumpkin pie spice. Roast in oven for 15-20 minutes, until the strawberries are soft and bubbly. Remove from oven and allow to cool slightly.
Place baguette slices on a parchment lined baking sheet and toast until golden brown, about 5-8 minutes.
Assemble crostini by spooning yogurt on top of the toasted baguette slices. Spoon strawberry sauce over baguette. Sprinkle with sea salt, fresh basil, and lemon zest. Serve and enjoy!