Balsamic Strawberries and Mozzarella
This recipe is modified from one that I saw at the farmer’s market. Their recipe was for a balsamic strawberry and mozzarella crostini appetizer.
Let me be upfront about this: while that sounded absolutely amazing, I don’t do appetizers. I’m lucky that I can get a one-course meal onto the table before the Tiny Kitchen Assistant’s bedtime. We don’t have time for appetizers first.
But the balsamic strawberries and mozzarella sounded amazing. What could I pair it with?
The Assistant came up with the answer: pita pizzas.
- 2 pints strawberries, cut so that they’re all about the same size
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp honey
- Pinch of kosher salt
- Leftover roasted chicken (optional)
- Fresh mozzarella, sliced
- Basil, coarsely chopped
Preheat the oven to 350 degrees F.
Toss the strawberries, oil, vinegar, honey and salt together in a bowl. Spread into a single layer on a foil-lined baking sheet. Bake, stirring occasionally, for 30-40 minutes.
On a separate baking sheet, top pitas with slices of fresh mozzarella. If you’re feeling meaty, add some leftover chicken.
Remove the strawberries from the oven. Cool.
Adjust oven temperature to broil. Slide the baking sheet with the pitas into the oven. Watch carefully to ensure that the cheese is melting, but not burning. Remove from the oven.
Top with strawberries and basil. Serve.
“Put this on the blog. Mom, put it on the blog. Now. Let me get your computer. Mom, this is excellent! Put it on the blog.”
Ok, it was interesting, but was it leap-up-from-the-table interesting? Well, no. And most of that comes from the pitas and chicken, I think. Pair the strawberries with just the mozzarella and it’s delicious.