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Strawberry-Goat Cheese Tartine

1 pound strawberries, hulled and halved
1/4 cup pure Maple Row Sugarhouse maple syrup
2 tablespoons extra-virgin olive oil, plus more for brushing
1/4 teaspoon kosher salt
4 slices sourdough bread, toasted
Fresh goat cheese
Freshly ground black pepper

• Preheat oven to 350°F. On a parchment-lined baking sheet, toss strawberries with maple syrup, oil, and salt. Bake, stirring twice, until berries are slightly shrunken and juices are syrupy, about 45 minutes. Let cool slightly.

• Brush slices of toasted sourdough bread with more oil. Spread with goat cheese and top with roasted berries. Leftover berries can be refrigerated in an airtight container up to 5 days.


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