Deep ruby red balsamic strawberries roasted into a flavorful combination with sweet honey and vinegar offering a slight tang makes this a versatile sauce!
Strawberries are probably one of my favorite fruits to eat and cook with. I love the berry and lucky for me, they’re available year-round here in California.
Berries have to be kept cold and dry so that the pesky mold doesn’t take over too quickly. I try to only buy them when I know I can use them right away.
Luckily, the perfect occasion to serve these balsamic strawberries an appetizer was for my girlfriend’s bachelorette weekend and then again for breakfast!
There was nine of us that spent the weekend celebrating Sarah’s upcoming wedding. We told stories, laughed, took a trolley to Carmel Valley for wine tasting, and ended the night with dinner out!
Probably one of the nicest evenings I’ve had with just ladies in a long time complete with a grown-up slumber party at a hotel in Monterey! We didn’t pile into one room like I would’ve in my 20’s.
A clear advantage of women getting married in their mid-30’s or later is that sleeping in a comfortable bed becomes a priority! Haha!
We brought a bunch of snacks to have in our rooms. Nuts, cheese and crackers, more cocktails, and this delicious sauce that we put on a baguette slices topped with goat cheese.
I can think of a half dozen other ways to eat this sauce too like the cream cheese and bagels that I show in these pictures as well as with yogurt, oatmeal, ice cream, waffles, and even chicken!