Indy Style

Strawberry Season is Approaching!

Heather Tallman, otherwise known as Basilmomma, is back to bring us some delicious treats with a soon to be in season fruit! That’s right, It’s almost strawberry season, and even though we can buy strawberries year round, it doesn’t mean that they are juicy and flavorful. Many times, they are dry and very white inside. Basilmomma says a great way to spruce up “off-season” strawberries is to roast them.

  • Savory Strawberry Crostini with Bacon, Basil and Balsamic Drizzle
  • 1 6 ounce container plain Chobani Greek yogurt
  • 1 8 ounce package cream cheese, softened
  • 5 slices bacon, cooked, drained and chopped
  • 2 TB powdered sugar
  • thick slices French bread, toasted (optional)
  • 1 16-ounce container strawberries, cut into thick slices, about 2C
  • Prepared balsamic reduction whether store bought or DIY
  • 2-4 TB chopped fresh basil
  • In a small bowl, combine yogurt and cream cheese until smooth.
  • Add bacon and powdered sugar, stirring until combined.
  • Spread yogurt mixture evenly over toasted bread slices.
  • Top each evenly with sliced strawberries.
  • Sprinkle each with basil, and drizzle with balsamic reduction.
  • Serve immediately.

Cheesecake Filled Strawberries

  • 1 lb. fresh strawberries, clean and dry
  • 8 oz. cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • Graham cracker crumbs, optional
  • With a paring knife, cut off the top of the strawberry just under the stem.
  • Cut around the inside of the strawberry, hollowing out just a bit and creating an area for the filling.
  • Cut off a small portion of the pointy strawberry tip, so that each strawberry can stand.
  • Place each on a large serving dish.
  • In a small bowl, beat cream cheese, sugar, and vanilla until fluffy.
  • Place mixture in a pastry bag (using any small tip) and pipe into each strawberry, adding a little extra to the top. Refrigerate until thoroughly chilled.
  • Sprinkle graham cracker crumbs on top of each strawberry if desired

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