Roasted Strawberries

8 ounces/225 g small to medium strawberries, hulled

2 tablespoons agave (or Maple Syrup)

1 tablespoon extra-virgin olive oil

1/4 teaspoons fine-grain sea salt

1 teaspoon of balsamic vinegar

1/4 teaspoon of freshly grated black pepper

Preheat the oven to 350F/180C with a rack in the middle of the oven.

It is important to use a rimmed baking sheet or large baking dish for this recipe--you don't want the juices running off the sheet onto the floor of your oven.  If you are using a baking sheet, line it with parchment paper.

Cut each strawberry in half.  If your strawberries are on the large side, cut them into quarters or sixths.  Add the berries to a mixing bowl.  In a separate small bowl, whisk together the agave, olive oil, salt and pepper and balsamic vinegar (I misread the recipe but it was a lovely mistake!).  Pour this over the strawberries and very gently toss to coat the berries.  Arrange the strawberries in a single layer on the prepared baking sheet.

Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn.  Watch the edges of the pan in particular.

While still warm, scrape the berries and juices from the pan into a small bowl. Toast bread of choice and spread room-temperature goat cheese on. If not using immediately, let cool and store in the refrigerator for up to a week.