Spring Fling with Strawberries: One Recipe, Two Dishes #SpicyChat Worthy!

Bright red berries bursting with sweet flavor, strawberries are available year-round, although they are best in the spring and early summer. As soon as the first local batch of strawberries hit the market, I am guilty of grabbing more than a few pints. My over zealous passion for these  ruby jewels take over me and once more I am left wondering what to do with these ripe strawberries? They last at best maybe two days before they start to shrivel and mold.

In attempts of not wasting any more ripe strawberries, on spur of a moment, I decided to roast some strawberries. I simply drizzled some honey, olive oil, sea salt, and black pepper and roasted them for 20 minutes in the oven. Voila, the result was intensely flavorful strawberries bursting in their own sweet juices. All I needed was a spoon and I was in heaven!! Seeking inspiration from this I created two recipes that are so simple to make and best of all, finally there is no wastage in my kitchen.


Roasted Strawberry & Chili Jam

Filled with berry freshness, this jam takes full advantage of the seasonally delicious fruit. Insanely delicious, it is sweet, spicy, and sophisticated. Not only does roasting the strawberries intensify the sweetness of the berries, the addition of Serrano chili adds depth with a kick. Feel free to throw in some aged balsamic vinegar too. All you need is fresh bread , flaky biscuit, or hot croissant to banish winter and welcome the budding blooms of spring.



  • 1 pint strawberries, rinsed, hulled and halved
  • Drizzle of EVOO
  • Drizzle of honey
  • Sea salt and fresh black pepper to taste
  • 1 Serrano pepper
  • 2 star anise pods
  • Aged balsamic vinegar (optional)


  1. Preheat the oven to 300 degrees and line a baking sheet with heavy aluminum foil or parchment paper.
  2. Toss strawberries with honey, evoo, salt, pepper, anise pods, and serrano pepper. Spread on the baking sheet and bake for 20 minutes.
  3. Discard the anise pods. Puree the strawberries with the juices until smooth. Add 1 tsp of aged balsamic vinegar for depth. Serve warm with freshly toasted bread or biscuit.


Roasted Strawberry & Ricotta Bruschetta

Once I tasted the roasted strawberries, my first reaction was wow, they would pair well with fresh ricotta cheese. So I made strawberry and ricotta bruschetta for my girls and can I tell you they vanished faster than I could assemble them. Spiked with blackberry & ginger balsamic vinegar, the roasted strawberries pair beautifully with fresh ricotta cheese spiced with honey and pepper. The thyme provides an addictive, herby, woodsy essence. Bruschettas have endless possibilities and in this case, why limit yourself to appetizers only, serve them for dessert too.



  • 1 pint strawberries, rinsed, hulled and halved
  • Drizzle of EVOO
  • Drizzle of honey
  • Sea salt and fresh black pepper to taste
  • 2 fresh thyme twigs
  • 2 star anise pods
  • 1 tsp or more Blackberry ginger balsamic vinegar (I bought it from Ancient Olive)
  • 2 cups fresh ricotta cheese
  • 1 tsp good quality honey
  • Italian country bread or baguette sliced thick on a diagonal


  1. Toss strawberries with evoo, honey, salt, pepper, thyme, and anise. Roast strawberries on a parchment lined baking sheet for 20 minutes in a 300 degrees oven. Add blackberry ginger balsamic vinegar and toss gently.
  2. Drizzle evoo on the sliced bread and bake in a 400 degrees oven until both sides are golden brown, approximately 4 minutes each side.
  3. Whip ricotta cheese with honey, sea salt, and freshly ground pepper until light.
  4. Spread 1 heaped tablespoon of ricotta on the toasted slice, top with few roasted strawberries, drizzle with the strawberry juices and serve immediately.


Now that I have found a solution to your strawberry dilemma, go out there and stock up on strawberries. You and your loved ones won’t be able to resist these delicious variations. Until next time, happy spring!!

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One Comment

  1. Awesome and love the recipe supported by stunning pictures. Though we get berries over here, its pretty expensive and not of good ones. But if I can get my hands on the berries, this recipe is lined up.

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