Slow Roasted Strawberry Toast
Updated: Jul 26, 2022
One afternoon, as I was devouring my slow roasted cherry tomatoes pasta, I was pondering what other ingredients we can actually slow roast. Strawberry is the 1st thing that popped into my head. Well, because I have a bag of frozen strawberries that have been sitting in the freezer for far too long. Lol!
This is the consistency that you are looking for...
The trick is to keep an eye on it after the 2 hr mark. Give it a quick toss every 30 mins to check the consistency. It should be almost like a jammy consistency, but still hold its shape. That's the beginning stage of caramelization. You do not want the strawberries to caramelize as they will burn very fast.
The rest is the magical combination of brie, balsamic vinegar and tarragon. Trust me. It works brilliantly. I had said this numerous times, open faced toasts are like a playground for me. I can flirt with various ideas, unlike pizza, when there are rules.
Strawberries Frozen or Fresh, 250g
Demerara Sugar, 30g Or More Depending On The Sweetness Of Strawberries
Unsalted Butter, 2 TBSP
Baguette / Batard / Ciabatta, 2 Slices
Brie, 2 Slices
Balsamic Vinegar, For Drizzling
Dried Tarragon, Pinch
Cast Iron Skillet / Pan
Preheat the oven to 120 degree celsius or 250 fahrenheit.
Depending on the size of your strawberries, halve or quarter them into even sizes so that they bake evenly.
Transfer the strawberries onto a baking tray lined with parchment paper.
Toss in the sugar, making sure the strawberries are well coated.
*The ratio between strawberries and sugar is 9:1. If you have 900g of strawberries, the amount of sugar you should use is 100g. But ultimately, it still depends on the sweetness of the strawberries. Always taste and adjust your ingredients.*
Wack into the oven and slow bake for about 2 to 2.5 hrs.
The strawberries should almost be jammy consistent but still hold their shapes.
This is when the strawberries are releasing their juices and start to caramelize.
Melt butter in a skillet over medium heat.
Place in the bread and cook until the bottom is cwispy browned.
Remove from heat and transfer onto a serving plate.
Place the brie slices onto the bread.
Melt the cheese with a blowtorch or broil in the oven until melted.
Spoon the strawberries over the melted brie and drizzle some balsamic vinegar over the top.
Sprinkle some tarragon and serve immediately.
Ain't it beautiful?