Sweet strawberries, crunchy pistachios and fresh basil pair perfectly with creamy burrata cheese.

If you love my lemon & basil burrata appetizer, you’re sure to love this one too!

Strawberry burrata appetizer

Farmers markets are full to the brim with Summer fruit, including juicy strawberries. So, it’s the perfect time of year to make this burrata appetizer. The creamy texture of the cheese pairs lovely with the juicy strawberries and crunchy crostini bread. Serve this as an appetizer or as a part of a light lunch!

What is burrata cheese?

Burrata cheese is an Italian cheese. It’s a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center is called stracchiatella, a combination of shreds of mozzarella and cream  It’s buttery, rich and has a slight milky taste and subtle sweetness.

Ingredients needed for this strawberry burrata appetizer

• Fresh strawberries: Use fresh, ripe strawberries for the best flavor.
• Burrata cheese: You need one 8 oz ball of burrata or two 4oz balls of burrata (about 200-225 grams total)
• Pistachios: Crunchy chopped pistachios are a must for a different texture.
• Fresh basil: Fresh basil and strawberries go so well together! (Just like in my no-churn strawberry basil ice cream)
• Olive oil: Use a high quality extra-virgin olive oil for the best taste.
• Lemon: Lemon zest plays well with the sweet strawberries.
• Ground pepper: A touch of ground black pepper enhances the sweet & savory taste of this appetizer.

Tips & tricks

• Make sure the strawberries are fresh and ripe for the best flavor!
• How to make crostini for serving: To a rimmed baking sheet baguette slices. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool and then serve with burrata.
• Take the burrata and strawberries out of the fridge about 15-20 minutes before preparing this appetizer to take the chill off of both ingredients.
• If you are making this for more people, add an extra ball of burrata cheese.
• A great substitute for fresh basil leaves is fresh mint.
• If you don’t want to make crostini, simply skip that step and serve with fresh baguette slices, focaccia or even another crusty bread.

Substitutions & variations

• Make this into a strawberry burrata salad: To make this into a light summery salad, add a bed of fresh peppery arugula to the plate dressed with a bit of olive oil. Then, break up the crostini into homemade croutons to sprinkle around and on top. Add the burrata to the middle of the plate and then finish the recipe with the pistachios, basil etc.
• Fresh ball of mozzarella: If you can’t find burrata, a fresh ball of mozzarella can work as a substitute. 
• Bread: While I like to serve this strawberry burrata appetizer with crostini, you can also serve with focaccia or sourdough bread. 
• Fresh herbs: If you don’t have fresh basil, try some fresh thyme leaves or fresh mint leaves as garnish.
• Add tomatoes: To add a different flavor profile, add a few small wedges of heirloom tomatoes or halved ripe cherry tomatoes to this appetizer recipe. The sweetness of the strawberries pairs well with the savory, umami notes of tomatoes.
• Balsamic strawberries: Change the flavor profile removing the lemon zest and use a drizzle of balsamic glaze instead.

FAQs

More burrata appetizer recipes to enjoy from the blog

• Lemon and Fresh Basil Burrata Cheese Appetizer
• Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese
• Easy Burrata Bread Appetizer with Roasted Tomatoes

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Quick Strawberry Burrata Appetizer with Crostini

Make this Strawberry Burrata Appetizer in just 15 minutes! It's a fresh, bright and light appetizer for Spring and Summer gatherings.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword burrata

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 1 baguette, cut into 1/2 inch slices
• 7-8 oz (225-250 grams) ball burrata cheese
• 2-3 tbsp extra-virgin olive oil
• 1 cup sliced ripe strawberries
• 1-2 pinches of flaky salt
• 1-2 pinches ground black peppers
• 1/2 lemon, zested
• 1 tbsp fresh basil, cut into ribbons plus basil leaves for garnish
• 2-3 tbsp chopped pistachios

Instructions

• Make the crostini: To a baking sheet add slices of baguette. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool.
• Place 1 (or 2 burrata balls) in the middle of a low bowl. Cut the burrata balls open and spread out the filling a bit. (Use 2 burrata balls to serve more people).
• Drizzle the burrata with olive oil (2-3 tablespoons). Then add the sliced strawberries, a pinch or two of flaky salt and ground black pepper, zest from half a lemon, ribbons of basil and chopped pistachios. Garnish with fresh basil leaves and serve with the crostini.

Notes

• If you can’t find one large ball of burrata, try two 4oz balls of burrata instead.
• Make sure the strawberries are fresh and ripe for the best flavor!
• If you don’t have fresh basil, try using fresh mint instead.
• If you don’t want to make crostini, simply skip that step and serve with fresh baguette slices or even focaccia. 
• Keep burrata stored in the liquid it comes in until ready to use. If you remember, take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.

The post Quick Strawberry Burrata Appetizer with Crostini appeared first on Cooking in my Genes.

Sweet strawberries pair beautifully with savoury basil and are swirled into in this stunning summer no churn ice cream dessert.

If you’ve never tried strawberry and basil paired together, this basil ice cream is the reason to!

I love to create no churn ice cream recipes like this s’mores ice cream and raspberry crumble ice cream. But, this No Churn Strawberry Basil Ice Cream recipe is definitely a new favourite. The flavours of strawberry and basil together is truly something you must try in the summertime when both are at their peak of freshness.

What does no churn mean?

No churn means you don’t need a fancy ice cream maker or machine to make this recipe. You create a vanilla ice cream base using heavy whipping cream, sweetened condensed milk and vanilla extract. These three ingredients mixed together create a creamy texture for the base of this basil ice cream.

Why you’ll love this strawberry basil ice cream recipe

• You don’t need a fancy ice cream maker or ice cream machine.
• A lovely way to enjoy fresh basil and strawberries in the Summer.
• It’s no-churn ice cream which can be prepped in 15 minutes.

Ingredients need to make this no churn ice cream recipe

Sweetened condensed milk: this is the foundation of a no churn ice cream so there are no substitutes for this ingredient

Heavy whipping cream: make sure to use heavy whipping cream to whip into soft-medium peaks as part of the base of the recipe; whole milk or other milk products will not work

Strawberries: fresh strawberries are a must to create a delicious strawberry sauce for the base of this recipe

Fresh basil: make sure to use fresh basil leaves

Sugar: just a bit of granulated sugar mixes with the basil leaves before they’re added to this basil ice cream

Olive oil: a touch of olive oil helps the minced basil combine with the ice cream base

Vanilla extract: adds the vanilla flavour to the vanilla ice cream base; alternatively you can use vanilla bean paste

How to make this strawberry basil ice cream

Step 1: Line a loaf pan with parchment paper.

Step 2: Add the quartered strawberries, sugar and lemon juice to a small saucepan and bring to a boil over medium-high heat. Once boiling, turn to medium-low and keep at a simmer for 5-8 minutes until cooked down into a jammy texture with just a few tablespoons of liquid left. Use a fork to crush the strawberries into a chunky texture. Remove from the heat and pour the strawberries into a bowl and place in the fridge to cool.

Step 3: Add the finely chopped basil to a bowl with 1 tablespoon of sugar and 1 1/2 tsp of extra-virgin olive oil. Use your fingers to mix everything together to combine and then set aside.

Step 4: In a medium mixing bowl, stir together the vanilla extract and sweetened condensed milk until combined.

Step 5: In a large mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to medium stiff peaks. Alternatively, whip the cream with a whisk attachment in a stand mixer to soft-medium stiff peaks.

Step 6: Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together to combine (it should be fairly smooth). Be careful not to overmix.

Step 7: Next, add the cooled strawberry mixture to the whipped cream mixture and gently fold in to combine.

Step 8: Pour half of the strawberry-whipped cream mixture into the prepared loaf pan and sprinkle over half of the fresh basil mixture. Use a knife to swirl it into the ice cream mixture. Pour in the remaining whipped cream mixture and the rest of the fresh basil mixture. Use a knife to swirl it into the mixture again.

Step 9: Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving. If the ice cream is too difficult to scoop, let it warm up for about 5-10 minutes on the counter before scooping.

Step 10: Store in the freezer, covered well with plastic wrap, for up to one month.

Expert tips

• Fresh basil leaves are KEY to the delicate taste of basil in this basil ice cream so they are a must.
• Make sure you use cold / chilled heavy cream (whipping cream) as warm cream won’t whip properly.
• Fresh strawberries are the way to go with this recipe as it hasn’t been tested with frozen strawberries.
• Make sure you get the exact ingredients needed for the base of this basil ice cream. The ice cream won’t turn out right if you use lower fat or lower sugar alternatives.

Common questions

Can I use strawberry jam instead of fresh strawberries?
You sure can! I would use about 2/3 cup strawberry jam total for this basil ice cream recipe.

Can I use something other than a loaf pan to store the ice cream?
A 9inch round pan covered with plastic wrap should work or you could use a freezer-safe container with a lid too.

Can I whip the cream in a blender?
Unfortunately whipping the cream in a blender will not product the medium-stiff peaks you need to create the base of the ice cream. So, I don’t recommend using a blender.

How to store this basil ice cream recipe

Store in the freezer, well covered or in an airtight container for up to 1 month (after that period of time it may be subject to freezer burn).

More frozen treats to love from the blog

Viral Frozen Peanut Butter Banana Yogurt Clusters

Easy No Bake 3 Ingredient Lemon Icebox Pie Recipe

Easy Waffle Ice Cream Sandwiches

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Easy No-Churn Strawberry Basil Ice Cream Recipe

This No-Churn Strawberry Basil Ice Cream Recipe is made with juicy Summer strawberries, fresh basil and a no churn vanilla ice cream base.

Course Dessert

Cuisine Canadian

Keyword basil, ice cream

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 25 minutes minutes

Servings 6 -8

Author Jess

Ingredients

• 2 cups quartered strawberries
• 1/4 cup sugar
• 1/2 lemon, juiced
• 12 g basil leaves, finely chopped (about 1 cup basil leaves loosely packed OR 1/3-1/2 cup finely chopped)
• 1 tbsp sugar
• 1 1/2 tsp extra-virgin olive oil
• 2 cups heavy whipping cream
• 14 oz (1 3/4 cups) sweetened condensed milk
• 1 tbsp vanilla extract

Instructions

• Line a loaf pan with parchment paper.
• Add the quartered strawberries, sugar and lemon juice to a small saucepan and bring to a boil over medium-high heat. Once boiling, turn to medium-low and keep at a simmer for 5-8 minutes until cooked down into a jammy texture with just a few tablespoons of liquid left. Use a fork to crush the strawberries into a chunky texture. Remove from the heat and pour the strawberries into a bowl and place in the fridge to cool.
• Add the finely chopped basil to a bowl with 1 tablespoon of sugar and 1 1/2 tsp of extra-virgin olive oil. Use your fingers to mix everything together to combine and then set aside.
• In a medium mixing bowl, stir together the vanilla extract and sweetened condensed milk until combined.
• In a large mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to soft-medium stiff peaks. Alternatively, whip the cream with a whisk attachment in a stand mixer to soft-medium stiff peaks.
• Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together to combine (it should be fairly smooth). Be careful not to overmix.
• Next, add the cooled strawberry mixture to the whipped cream mixture and gently fold in to combine.
• Pour half of the strawberry-whipped cream mixture into the prepared loaf pan and sprinkle over half of the fresh basil mixture. Use a knife to swirl it into the ice cream mixture. Pour in the remaining strawberry-whipped cream mixture and sprinkle over the rest of the fresh basil mixture. Use a knife to swirl it into the mixture again.
• Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving. If the ice cream is too difficult to scoop, let it warm up for about 5-10 minutes on the counter before scooping.
• Store in the freezer, covered well with plastic wrap, for up to one month.

The post Easy No-Churn Strawberry Basil Ice Cream Recipe appeared first on Cooking in my Genes.

Strawberries, apricots and plums make amazingly delicious jam; as they cook down their fruity flavor shines through!

With the addition of only just a few ingredients and cooked on the stove-top, these summer jams are easy to make and freeze to enjoy in the future too.

You may have already tried my Easy Apricot Jam so the easy strawberry jam and plum jam recipes follow a very similar method. Right now strawberries, apricots and plums are all in season so it’s the perfect time to make some quick jam!

I love making these small batches of jam so that I can have a variety of flavours to enjoy. While many traditional and store-bought jams are made with the addition of pectin to help with thickening, these quick summer jam recipes don’t need it at all.  These refrigerator jam recipes are a bit more ‘loose’ than traditional jam but this quick method still results in delicious jam you’ll want to eat by the spoonful.

They’re truly my favorite jam recipes to make!

Why you’ll love these easy summer jam recipes

• Each recipe requires 5 simple ingredients or less!
• A perfect way to enjoy stone fruits like apricots and plums when they’re in season
• They’re a delicious way to enjoy summer fruits!
• There is no canning method, jam thermometer or jam sugar required.
• Easily adaptable for other summer fruits

Ingredients needed for these homemade summer jams

Easy Strawberry Jam (recipe at the end of this post)

Fresh fruit: use fresh, sweet summer strawberries for this recipe; in a pinch you could use frozen strawberries

Sweetener:  I like to use honey as a sweetener but you can also use maple syrup if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Lemon juice: the strawberry jam requires just a splash of fresh lemon juice

Easy Apricot Jam

Fresh fruit: use fresh apricots for this recipe; if they’re a bit on the tart side, use a bit more honey to your tastes

Sweetener:  I like to use honey as a sweetener but you can also use maple syrup if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Seasonings: apricot jam requires just a pinch of salt

Easy Plum Jam

Fresh fruit: use ripe, red plums for this recipe for that beautiful red-hued jam

Sweetener:  I like to use maple syrup as a sweetener but you can also use honey if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Lemon juice:  just a splash of fresh lemon juice is needed

Seasonings: ground cardamom goes lovely with the plum jam; if you don’t have ground cardamom, ground cinnamon would work

How to make quick summer jam recipes

Step 1: Put all ingredients for the specific jam into a medium pot.

Step 2: Using a fork or potato masher, crush the strawberries into smaller pieces. The apricot and plum jams don’t need crushing, they just cook down

Step 3: With the lid off, bring to a boil over medium heat.

Step 4: Once boiling, turn to medium-low heat and let the jam simmer for 20 minutes, stirring occasionally until it reaches a slightly thicker, jammy consistency.

Step 5: Take the pot off the heat and let the jam cool completely. Keep the jam in the fridge for up to 1.5 weeks or freeze for up to 2 months.

Expert tips

• Make sure to use fresh fruit that tastes good to make these homemade jam recipes! Because these delicious homemade summer jams use in-season fruit, you want to make sure they have good flavour since the jams only use a few ingredients.
• These quick summer jams are easily adaptable – wap the strawberries for fresh raspberries or fresh blackberries to make a raspberry jam or blackberry jam respectively.
• The Easy Plum Jam take a little more time because the skins of the plums are a bit thicker and take a bit more time to break down when cooking. But, the result is SO worth it!
• This is a great way to use up summer fruit if you feel like you can’t finish it during the week.

Common Questions

Can I use different fruits in these quick summer jam recipes?
You can use the base strawberry jam recipe and swap the strawberries for fresh raspberries or fresh blackberries to make a raspberry jam or blackberry jam respectively.

How do I know when the jam is ready?
The jam will start to be a thicker, jammy-like consistency when it’s ready. And remember, the jam will thicken a bit more as it cools too.

Can I use frozen fruit?
For the strawberry jam you can definitely try making this recipe using frozen fruit; it will however take a bit longer to cook down / break down the strawberries into a jam texture.

How to enjoy these quick summer jam recipes

• on toast with butter, cream cheese, goat cheese or ricotta
• with yogurt and granola
• make a simple ‘cheesecake’ by layering crushed graham crackers with mascarpone cheese and one of your favourite jams just like my recipe
• serve them on a cheeseboard or charcuterie board
• add as a topper to a vanilla summer cake
• top your favourite pancakes or waffles with these jams

How to store these quick summer jams

Store in an airtight container, mason jar or other jam jar in the fridge for up to 1 1/2 weeks. Alternatively, freeze in an airtight container for up to 2 months. Defrost the jam in the fridge before enjoying.

Quick Summer Jam Recipes to make from the blog:

Easy Strawberry Jam (recipe below)

Easy Apricot Jam

Easy Plum Jam

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Easy Strawberry Jam

Use fresh, bright strawberries to create this Easy Strawberry Jam in just 20 minutes! This jam is made with just strawberries, honey and lemon juice for a delicious, seasonal jam perfect for toast and granola.

Course Breakfast

Cuisine American

Keyword easy jam, easy strawberry jam, strawberry jam, summer jam

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1 cup

Author Jess

Ingredients

• 3 cups fresh strawberries, halved
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tbsp water

Instructions

• Put all ingredients into a medium pot.
• Using a fork or potato-masher, crush the strawberries into smaller pieces.
• With the lid off, bring to a boil over medium heat.
• Once boiling, turn to medium-low heat and let the jam simmer for 20 minutes, stirring occasionally until it reaches a slightly thicker, jammy consistency.
• Take the pot off the heat and let cool completely. Keep in the fridge for up to 1.5 weeks or freeze for up to 2 months.

The post 3 Easy & Quick Homemade Summer Jam Recipes (no pectin) appeared first on Cooking in my Genes.

The slight sweetness of strawberries pairs beautifully with the fresh basil and of course, bourbon.

It’s the perfect cocktail to sip on a warm summer day!

My Peach Whiskey Smash Cocktail is a favourite summer drink so I wanted to shake things up by using another seasonal fruit.  The strawberry flavor from the fresh berries comes through beautifully in this warm weather drink.

If you love bourbon cocktails, this cocktail recipe is for you!

Why you’ll love this strawberry bourbon cocktail

• It’s easy to make!
• You need just 5 ingredients to make this tasty drink.
• This recipe uses fresh, seasonal ingredients that are easy to find.
• Make this strawberry basil bourbon smash in just 5 minutes!

Ingredients needed for this strawberry cocktail

Bourbon whiskey: the bourbon whiskey you use will have a great deal to do with how this cocktail tastes so be sure to choose one that you enjoy. See below for some of my favorite bourbon recommendations.

Strawberries: fresh sliced strawberries are the key ingredient in this cocktail! I like to use fairly ripe strawberries as they will smash the best.

Honey: when muddled with the strawberries, it brings out their natural sweetness

Fresh basil: fresh basil leaves are muddles with the strawberries to elevate the flavour of this cocktail

Sparkling water: I like to top this drink with splash of sparkling water to bring it all together.

How to make this strawberry bourbon smash

Step 1: To a rocks glass (low cocktail glass) add fresh strawberry slices, honey and fresh basil leaves.  Muddle well to break down the strawberry slices and basil leaves, you want the strawberries to be almost liquid.

Step 2: Pour the bourbon into the glass and add a handful of ice (cubed or smashed ice) and stir for 10-20 seconds.

Step 3: Top the cocktail with a splash (1-2 oz) of sparkling water if desired. Cheers and enjoy!

Expert tips

• When muddling, you want to press the ingredients in the cocktail shaker against the side and bottom of the shaker to break them down gently. The goal is to release the flavours from the ingredients. You want press and twist when muddling versus trying to break the ingredients down into a paste.
• You can switch things up and make this cocktail with fresh mint instead of fresh basil. It will be reminiscent of a mint julep if you use mint instead of basil.
• If you don’t have sparkling water you can use a splash of club soda or tonic.
• Instead of honey you could use simple syrup.

Common questions

What type of bourbon should I use in this strawberry bourbon smash cocktail?
The bourbon whiskey you use will have a great deal to do with how this cocktail tastes. Bulleit is my personal favourite bourbon for this strawberry bourbon smash. Some other favourite’s to try are Maker’s Mark or Woodford Reserve. Whichever bourbon you choose, make sure you enjoy it in other drinks too.

Can I make this into a non-alcoholic drink?
YES! For a non-alcoholic peach whiskey cocktail use a zero-proof spirit like Ritual Whiskey Alternative or Spiritless Kentucky 74 in place of the bourbon whiskey. Just follow the same instructions to make the cocktail with the zero-proof spirit.

What can I use to muddle the fresh strawberries?
You can use the bottom of a simple wooden spoon; you don’t need anything fancy at all to muddle strawberries with the basil.

How to store this drink

This cocktail is best enjoyed when made fresh and it’s truly a great way to celebrate strawberry season on a hot summer day!

More fruity cocktails to enjoy from the blog

The Best Rhubarb French 75 Cocktail Recipe

Peach Basil Wine Spritzer (White Wine)

Strawberry Lemonade Rosé Punch

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Strawberry Bourbon Smash Cocktail with Fresh Basil

Make this Strawberry Bourbon Smash Cocktail in just 5 minutes, using only 5 ingredients! A perfect cocktail to cheers with in the Summer!

Course Drinks

Cuisine American

Keyword bourbon cocktail

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Author Jess

Ingredients

• 1/2 cup fresh strawberries
• 2 tsp honey
• 4-5 large basil leaves
• 2 oz bourbon
• ice
• fresh strawberry slices & fresh basil for garnish

Instructions

• To a rocks glass (low cocktail glass) add fresh strawberry slices, honey and fresh basil leaves.  Muddle well to break down the strawberry slices and basil leaves, you want the strawberries to be almost liquid.
• Pour the bourbon into the glass and add a handful of ice (cubed or smashed ice) and stir for 10-20 seconds.
• Top the cocktail with a splash (1-2 oz) of sparkling water if desired. Garnish with fresh strawberry slices and fresh basil leaves. Cheers and enjoy!

Notes

• When muddling, you want to press the ingredients in the cocktail shaker against the side and bottom of the shaker to break them down gently. The goal is to release the flavours from the ingredients. You want press and twist when muddling versus trying to break the ingredients down into a paste.
• You can switch things up and make this cocktail with fresh mint instead of fresh basil. It will be reminiscent of a mint julep if you use mint instead of basil.
• If you don't have sparkling water you can use a splash of club soda or tonic.

The post Strawberry Bourbon Smash Cocktail with Fresh Basil appeared first on Cooking in my Genes.

These strawberry rhubarb muffins are packed with fresh strawberries and rhubarb and covered with a crunchy streusel topping.

Plus, they only take 10 minutes to prep and are perfect for the Spring season!

Strawberry rhubarb is a classic for a reason! The flavor combination of sweet from the strawberries and tartness of the rhubarb is just too good. I love my strawberry rhubarb hand pies and knew I wanted to make a muffin recipe for rhubarb season.

With fresh fruit and a great texture, these baked muffins are a real treat during the Spring and Summer months. This is one of my favorite recipes to make during rhubarb season!

Why you’ll love this delicious muffin recipe

• These strawberry rhubarb muffins are extra moist thanks to Greek yogurt.

• Each muffin is covered with the best streusel topping!

• The sweetness of the strawberries and tart rhubarb is a classic for a reason.

• You don’t need a mixer to make this muffin recipe!

Ingredients Needed to make these strawberry rhubarb muffin recipe

Strawberries: I recommend using fresh strawberries as frozen strawberries hold more water in them, which will lead to a soggy muffin.

Rhubarb: use fresh rhubarb instead of frozen, as just like the strawberries they hold more water!

Maple Syrup: this strawberry muffin recipe is sweetened with maple syrup instead of sugar.

Greek Yogurt: greek yogurt is going to make these muffins super soft and moist.

Brown Sugar: you can use either light or dark brown sugar for the streusel topping.

All purpose flour: the base of the muffin recipe

Butter: unsalted butter is used in the muffin batter and streusel topping.

How to make these strawberry rhubarb muffins with streusel topping

Step 1: Preheat your oven to 375°Fahrenheit and line a muffin pan with paper liners or grease a muffin pan with cooking spray or butter.

Step 2: In a small bowl, toss the diced strawberries and chopped rhubarb with 1 1/2 tsp of flour. Set aside.

Step 3: In another small bowl make the streusel topping by mixing together with a fork the flour and brown sugar. Then pour in the 1/3 cup melted butter and use a fork to stir until it’s combined and formed crumbles. Set aside.

Step 4: In a large bowl, whisk together the flour, baking powder and coarse salt. Set aside.

Step 5: In another medium bowl, whisk together the maple syrup, melted butter, Greek yogurt, vanilla extract and eggs until smooth. Add in the dry ingredients and stir with a wooden spoon or rubber spatula.

Step 6: Gently fold in the sweet strawberries and rhubarb.

Step 7: Divide the batter evenly among the muffin cups, then sprinkle the streusel topping on the top of each muffin. I recommend pressing the topping down gently into the muffin tops.

Step 8: Bake for 22-26 muffins or until a toothpick inserted into the middle of a muffin comes out clean.

Step 9: Let the muffins cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Expert Tips for this muffin recipe

• I love using an ice cream scoop or a large cookie scoop to distribute the muffin batter evenly.

• Don’t overmix the muffin batter to get that perfectly soft muffin texture. Once you add the dry ingredients to the wet ingredients, mix until just combined.

• Make sure the strawberries and chopped rhubarb pieces aren’t too big or they’ll sink in the muffin batter. I like to use small diced strawberries and small diced rhubarb in this recipe.

• You can use muffin liners here or if you don’t have any on hand, just be sure to grease the muffin tin with cooking spray or butter generously.

• Press the streusel topping gently on top of the muffins before baking to help the topping stick to the muffins.

Common questions about this strawberry rhubarb muffin recipe

Can I use frozen strawberries and rhubarb instead of fresh?
I don’t recommend using frozen fruit in this muffin recipe as it has more water in it which will make your muffins soggy and too moist.

What if I can’t find rhubarb at the store?
If you can’t find rhubarb, you can try your local farmers market. However if it’s not available I recommend doubling up on the strawberries and making strawberry muffins with streusel topping instead! Alternatively, make my blueberry muffin recipe.

Storage

Store in an airtight container for up to 3 days. To freeze, let the muffins cool completely and then place them in an airtight container or ziploc bag and freeze for up to 2 months. Let them thaw at room temperature before enjoying them.

More strawberry & rhubarb baking recipes to love from the blog:

Easy Strawberry Rhubarb Hand Pies with Lemon Icing

Simple Rhubarb Cake

Easy Strawberry Fruit Bars with an Oatmeal Crumb

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Strawberry Rhubarb Muffins with Streusel Topping

Packed with strawberries & rhubarb and topped with a buttery streusel, this Strawberry Rhubarb Muffin recipe is a must-make!

Course Breakfast

Cuisine American

Keyword muffins, strawberry rhubarb

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Author Jess

Ingredients

• 1 1/2 tsp all purpose flour
• 3/4 cup chopped strawberries
• 3/4 cup small chopped rhubarb
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup maple syrup
• 1/2 cup unsalted butter, melted and then slightly cooled
• 1/2 cup plain or vanilla Greek yogurt
• 1 tsp vanilla extract
• 2 eggs

For the streusel topping

• 2/3 cup all purpose flour
• 1/3 cup packed light or dark brown sugar
• 1/3 cup unsalted butter, melted

Instructions

• Preheat the oven to 375F and grease the muffin tin with cooking spray or butter, or use paper liners.
• In a small bowl toss the strawberries and rhubarb with 1 1/2 tsp flour. Set aside.
• In another small bowl make the streusel topping by mixing together with a fork the flour and brown sugar. Then pour in the 1/3 cup melted butter and use a fork to stir until it's combined and formed crumbles. Set aside.
• In a bowl, combine the flour, baking powder and coarse salt. Set aside.
• In a larger mixing bowl, whisk together the maple syrup, melted butter, yogurt, vanilla extract and eggs until smooth. Add in the dry ingredients and mix with a wooden spoon or spatula until combined.
• Then gently fold in the strawberries and rhubarb.
• Divide the batter evenly among the muffin cups. (Use an ice cream scoop to make this step easier if you have one). Then sprinkle the streusel topping over each muffin; dividing evenly between 12 muffins and pressing down the streusel topping gently into the top of the muffins.
• Bake for 22-26 minutes or until a toothpick inserted into a muffin comes out clean. Let fully cool on a baking rack and then enjoy!

Notes

• Make sure the strawberries and chopped rhubarb pieces aren’t too big or they’ll sink in the muffin batter.
• I don’t recommend using frozen fruit in these muffins as it has more water in it which will make your muffins soggy and too moist.
• If you can’t find rhubarb, I recommend doubling up on the strawberries and making strawberry muffins with streusel topping instead! Alternatively, make my The Best Bakery Style Blueberry Muffins instead!
• Store in an airtight container for up to 3 days. To freeze, let the muffins cool completely and then place them in an airtight container or ziploc bag and freeze for up to 2 months. Let them thaw at room temperature before enjoying them.

The post Strawberry Rhubarb Muffins with Streusel Topping appeared first on Cooking in my Genes.

These strawberry crumble bars have a fresh strawberry filling and an oatmeal crumble crust.

Plus, you only need 10 simple ingredients, one bowl and 10 minutes to prep to make these delicious strawberry bars!

These simple, fresh strawberry oatmeal bars are perfect to make once the weather gets warm. I love serving these with a big scoop of vanilla ice cream all summer long.

During the summer months, all I really want are desserts made with fresh fruit. Grilled peaches with ice cream and strawberry-rhubarb sundaes are two of my favourites.

The strawberry layer in these strawberry oat crumble bars is just like a strawberry jam once the bars are baked. This is the perfect recipe to make when it’s strawberry season and you have ripe, juicy strawberries on hand!

Why you’ll love these easy strawberry fruit bars

• You only need 10 simple ingredients to make these easy strawberry fruit bars with oatmeal crumb.

• The crumb mixture is used for both the bottom crust layer AND the topping which makes these recipe so easy!

• You don’t need any fancy equipment like a food processor or mixer.

• These are perfect sweet treats to serve at picnics, summer parties or birthday parties, the whole family will love them!

• Each strawberry oatmeal bar has a layer of fresh juicy strawberries sandwiched between an oatmeal crumble crust.

Ingredients needed to make these easy strawberry bars

Strawberries: I recommend using fresh strawberries and not frozen fruit. This strawberry dessert will taste best when strawberries are in season! Make sure to dice the strawberries into smaller, not larger pieces for the filling layer.

Lemon zest: a sprinkle of lemon zest will help brighten the strawberry flavor, no lemon juice needed

Corn starch: this is crucial in the recipe and is going to thicken the strawberry filling as the strawberry oat bars bake

Oats: you’ll want to use old fashioned or rolled oats. This is going to give us that crumble crust used as a part of the bottom and top layer of these bars for a lovely, chewy bite.

Sugar: you’ll need brown and white sugar for the oat crumb topping and bottom crust of this recipe

Unsalted Butter: Butter holds it all together!

Flour: Works as a binder to keep the base and top layer together.

Baking Soda: For a little extra lift to the bottom and top oat crumb layers of these bars when baked we need a bit of baking soda.

Salt: A pinch of salt is needed since the recipe used unsalted butter.

How to make these strawberry fruit bars

Step 1: Preheat the oven to 350°Fahrenheit and line a 9×9-inch baking pan with parchment paper.

Step 2: In a small bowl, make the strawberry mixture by mixing together the diced strawberries with the white sugar, cornstarch and lemon zest. Set aside.

Step 3: In a medium bowl, add all of the dry ingredients, combine flour, oats, sugar, brown sugar, baking soda and salt and whisk everything together to combine. Then stir in the melted butter and mix until you have a crumbly crust mixture.

Step 4: Set aside 1 ¼ cups of the crumble mixture. Pour the rest of the oat crumb mixture into your prepared baking pan and press into an even layer with your hands (you could also use the bottom of a small glass to gently press the bottom crust layer into the pan).

Step 5: Pour the strawberry filling (including the juices) onto the crumble crust bottom layer and spread it so it evenly covers the base.

Step 6: Sprinkle the remaining oat crumble, 1 ¼ cup of the mixture on top, evenly coating the strawberry layer.

Step 7: Bake in the preheated oven for 35-40 minutes, the crust should be golden brown and the strawberries should have set.

Step 8: Remove from the oven and let the bars cool completely in the pan, at least an hour. To set faster, place in the fridge.  Cut into squares using a sharp knife and enjoy!

Tips & tricks for making this strawberry fruit bar recipe

• Let the bars cool completely in the pan before cutting, generally at least an hour of cooling time. If you cut them while they’re still warm, they’ll fall apart! I like to make these the night before so they have the full night to set and then they’re ready to serve at a gathering the next day.

• Make sure to press the first crumble crust layer down well with your hands so it covers the bottom of the pan. You could also use the bottom of a small glass to gently press the bottom crust layer into the pan instead of your hands.

• If you aren’t lining the bottom of the pan with parchment paper, then make sure to grease the pan very well with butter. Please note, it’s must easier to remove the easy oatmeal bars from the pan if it’s lined with parchment paper – highly recommend using it for these bars!

• I recommend using a sharp knife and cleaning it after cutting each slice to get super clean bar slices!

• Top these bars with a delicious glaze, the lemon icing from my strawberry rhubarb hand pies!

Common Questions

How to store these fruit bars

These easy strawberry fruit bars will keep in the fridge in a container for up to 4 days.

More delicious fruit desserts to love from the blog

Strawberry Rhubarb Toasted Oat Sundaes

Lemon Blueberry Blondies

Rhubarb Strawberry Hand Pies

Print

Easy Strawberry Fruit Bars with an Oatmeal Crumble

Make these easy strawberry crumble bars for a perfect summer dessert! Enjoy as-is or take them next level with a scoop of vanilla ice cream.

Course Dessert

Cuisine American

Keyword strawberry crumble bar

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 16 bars

Author Jess

Ingredients

For the strawberry filling

• 2 cups chopped fresh strawberries about half-inch pieces
• 2 tbsp sugar
• 2 1/2 tsp cornstarch
• zest of one lemon

For the crumble crust

• 1 cup all purpose flour
• 1 1/2 cups old fashioned rolled oats
• 1/4 cup sugar
• 1/2 cup brown sugar, packed
• 1/2 tsp baking soda
• 1/4 tsp salt
• 8 tbsp unsalted butter, melted 1 stick butter

Instructions

• Preheat the oven to 350F and line a square 9×9 inch baking pan with parchment paper or grease the pan well with butter.

For the strawberry filling

• In a small mixing bowl stir together the diced strawberries, sugar, cornstarch and lemon zest until strawberries are well-coated. Set aside.

For the crumble crust

• In a medium mixing bowl whisk together flour, oats, sugar, brown sugar, baking soda and salt. Stir in melted butter and mix until fully combined, creating a crumbly mixture.
• Save 1 1/4 cups of the crumble crust mixture and set aside. Pour the rest of the mixture into the baking pan and press into an even, flat base layer with your hands.
• Pour the strawberries mixture including all the juices onto the crumble crust base layer in the pan. Spread the strawberry mixture into an even layer.
• Finally, sprinkle the 1 1/4 cups crumble crust mixture you saved over the strawberries layer, evenly coating them.
• Bake for 35-40 minutes until crumble crust topping is golden brown and strawberries are set (they may be bubbling).
• Remove from oven and let completely cool in the pan or they will fall apart if not completely cooled before cutting. You can also place them in the fridge to help cool faster.
• These will keep in the fridge for up to 4 days!

The post Easy Strawberry Fruit Bars with an Oatmeal Crumble appeared first on Cooking in my Genes.

These hand pies are the perfect handheld treat for picnics, family gatherings, or potlucks.

This is truly the perfect sweet strawberry and tart rhubarb combo that you can’t get enough of.

Once rhubarb season starts, I am always in the market buying it every week until the season is over! Strawberry and rhubarb are a classic flavour combination which makes delicious hand pies, cocktails and sundaes.

Each flaky and buttery pastry is filled with juicy strawberries that pair perfectly with the tartness of the rhubarb. Taking these hand pies over the top is the lemon drizzle! Totally optional but the lemon glaze brings all the flavours together.

Why you’ll love these delicious fruit hand pies

• These are simple to make as you can use ready made puff pastry, no need to make your own!

• Each strawberry rhubarb hand pie is bursting with flavor thanks to fresh fruit filling ingredients.

• It takes just 10 minutes to prep these hand pies and then you’ll need to let them chill for 20 minutes before baking.

• This makes 4 perfect strawberry rhubarb pies, but you can easily double the ingredients to make more for a crowd!

What is better that a small little fruit pie that is all yours and you can hold in your hand to enjoy? To me it doesn’t get much better than these pies for dessert in the summertime!

And, the best part is you don’t need to make your own pie dough or need any fancy baking equipment. All you need are some basic pantry ingredients; fresh strawberries and rhubarb; and, frozen puff pastry that’s been defrosted. This is truly an easy summer dessert that you can make on repeat.

Ingredients Needed to make these strawberry rhubarb hand pies

Fresh Fruit: I recommend making this recipe when it’s rhubarb season, that way the rhubarb and strawberries are at their best for the strawberry rhubarb pie filling.

Cinnamon: a sprinkle of cinnamon is going to amp up the flavor.

Puff Pastry Dough: make sure you defrost your frozen puff pastry dough before starting this recipe!

Lemon Juice: you’ll need a tablespoon of lemon juice combined with icing sugar to make the glaze for the hand pies.

Milk: use milk or beaten egg wash to brush on the pies before baking.

These Strawberry Rhubarb Hand Pies are simple, elegant and the perfect ending to meal. So make a batch (or two, or three) and invite some family or friends over to enjoy together.

Step by Step Process to make this simple recipe

Step 1: Make sure to defrost the frozen puff pastry before you begin. Line your baking sheet with parchment paper and set aside.

Step 2: In a medium bowl, combine the sliced strawberries and chopped rhubarb with the cinnamon, sugar and cornstarch.

Step 3: If your puff pastry comes in a square, use a rolling pin and roll it out on a floured work surface until it is 10×10-inches. Cut the dough into 4 equal squares.

Step 4: Divide the strawberry rhubarb mixture between the 4 squares of puff pastry, placing the mixture on one side of the dough and leaving a half inch border.

Step 5: Fold the dough over to create a triangle or rectangular hand pie. Pinch the edges around all sides and use the tines of a fork to seal the sides.

Step 6: Place the hand pies on the parchment-lined baking sheet. Use a pastry brush to brush the top of each pie with milk or an egg wash and sprinkle with sugar. Place in the fridge to chill for 20 minutes. While the pies are in the fridge, preheat the oven to 400°Fahrenheit.

Step 7: Take the pies out of the fridge and use a sharp knife to cut 3 small slits on top of each hand pie – cutting slits in the top of the puff pastry crust allows the steam to escape while baking.

Step 8: Bake the hand pies in the pre-heated oven for 22-26 minutes or until nicely golden brown. Some juices will leak out which is totally normal so don’t fret! You’ll know the hand pies are done when the tops of the pies are golden brown and have puffed up. Let the hand pies cool fully on a baking rack.

Step 9: Once the pies are completely cooled, whisk the lemon juice with the icing sugar in a small bowl until combined and drizzle over the hand pies. Enjoy these mini hand pies on their own or add a scoop of ice cream on top.

Print

Strawberry Rhubarb Hand Pies

These Strawberry Rhubarb Hand Pies are made for sharing! They are easy to make and perfect to enjoy all summer long at barbeques and picnics!

Course Dessert

Cuisine American

Keyword hand pie, strawberry rhubarb, strawberry rhubarb hand pie

Prep Time 40 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 hand pies

Author Jess

Ingredients

• 1 square or sheet of puff pastry dough, defrosted
• extra flour for rolling out the dough
• 3/4 cup strawberries, thinly sliced
• 1/2 cup rhubarb, thinly sliced
• 1/4 tsp cinnamon
• 1/4 cup sugar
• 1 tbsp corn starch
• 1 tbsp milk
• white sugar for dusting

Lemon Glaze

• 1 tbsp lemon juice
• 1/2 cup icing sugar

Instructions

• Pre-heat your oven to 400F.  Line your baking sheet with a piece of parchment paper.
• Combine sliced strawberries & rhubarb, cinnamon, sugar and corn starch in a bowl and mix until combined.
  
• If using a square of puff pastry dough, roll out the dough to about a 10inch x 10inch square. Cut your dough into 4 squares.
• Divide the strawberry-rhubarb mixture evenly between the 4 squares of puff pastry dough, leaving about a half inch border, placing the mixture on one side of the dough to make a triangle or rectangular pie.
• Then, fold over the dough to create the pocket, gently pinching the edges around all of the sides and then pinch with a fork all around to seal.
• Move the pies to your parchment-lined baking sheet. Then, brush the top of each hand pie with milk and sprinkle with sugar. Place in the fridge for 20 minutes to firm up before baking (this helps to keep the hand pie's shape when baking).
• Using a sharp knife cut 3 small slits into the top of the pies.
• Bake for 22-26 minutes or until golden (don't fret, juices will run onto parchment) until pies are golden brown & have puffed up.  Then take the hand pies out of the oven and let cool on a baking rack.
• Once cooled, mix the glaze ingredients together (it will be fairly thick) and drizzle over the pies. Best enjoyed the day you make them!

Notes

Equipment: baking sheet, rolling pin, parchment paper

When I created this recipe here’s what I had in mind – you’re gathered with your family and friends catching up after a lovely summer barbecue and a batch of hand pies sits on the table for all to enjoy at their leisure. Or honestly enjoy them ANYTIME!

Expert Tips to make this strawberry rhubarb hand pies recipe

• Using ready made puff pastry is going to make your life so much easier! Find it in your grocery store’s freezer section. You can find puff pastry in pre-rolled sheets or as squares that you’ll need to roll out.

• Once you’ve assembled the hand pies, place in the fridge for 20 minutes before baking. This is going to help the gluten in the puff pastry relax and it helps the butter to stay cold, giving you lovely, puffy layers of dough!

• Don’t forget to brush the top of the hand pies with milk or an egg wash before baking! This milk wash is going to give you that beautiful golden brown color.

FAQ

Can I use frozen strawberries or frozen rhubarb instead of fresh?
I recommend only using fresh fruit for this recipe. Frozen strawberries and frozen rhubarb will release a lot of moisture when baking so you won’t get a buttery and flaky hand pie if you use those frozen fruits.

My puff pastry doesn’t come in sheets, can I still use it?
Yes, if your puff pastry comes in a square instead of a sheet you’ll just need to spend a bit of extra time and effort to roll it out on a lightly floured surface.

How do I keep my pie filling from being runny?
Adding that little bit of cornstarch is going to help firm up your hand pie filling, so don’t leave it out! But don’t fret if some of the filling comes out of the pies while baking; this is definitely normal. Just make sure to let the pies fully cool before enjoying so that pie filling can firm up.

Can I make these pies a different shape?
Yes! You can use a circle-shaped cookie cutter to make pies as well. The filling will probably make 6-8 smaller circle hand pies.  Here’s the thing with these hand pies, however you shape them they’re going to turn our delicious no matter what!

These Strawberry Rhubarb Hand Pies are simple and elegant and the perfect ending to meal. So make a batch (or two, or three) and invite some family or friends over to enjoy together!

And, if you’re looking for another unique strawberry dessert, try these Strawberry Cheesecake Cookies from my friends at Truffle Nation.

Now it’s time to enjoy! To me these taste just like summer and might just become your dessert of the season.

Storage

These strawberry rhubarb hand pies are best enjoyed on the day they’re made! Want to make them ahead of a gathering? If you’re having guests over for brunch, lunch or dinner, make a batch in the morning and they can sit at room temperature until you’re ready to enjoy later in the day.

Now it’s time to enjoy! To me these taste just like summer and might just become your dessert of the season.

More strawberry and rhubarb recipes to love from the blog:

Strawberry Rhubarb Toasted Oat Sundaes

Berry Rhubarb Kombucha Sangria

Rhubarb Cake

Strawberry Crumble Bars

Until the next cooking adventure,
Jess

The post Easy Strawberry Rhubarb Hand Pies with Lemon Icing appeared first on Cooking in my Genes.

Balsamic roasted strawberries are paired with Boursin cracked black pepper cheese to make the ultimate summer appetizer.

This easy appetizer is served with simple crostini for the perfect bite!

Crostini recipes are one of my favorite things to have in my back pocket when it comes to dinner parties! Just like my blueberry crostini, this roasted strawberry crostini is simple to make. Plus, you only need 5 simple ingredients!

The flavor combination of the balsamic strawberries with the cracked black pepper soft cheese is truly amazing and I love garnishing it with some fresh basil.

Why you’ll love this roasted strawberry appetizer

• It takes just 5 minutes to prep this recipe and 20 minutes to cook, making it the perfect appetizer to rustle up for a dinner party or drinks.
• You only need 5 simple appetizer ingredients to make this roasted strawberry appetizer.
• I love serving this on crostini but you can also serve with crackers if you prefer.
• This is a light and fresh appetizer that is great for the warmer months.

Ingredients Needed to make this roasted strawberry crostini

Strawberries: I recommend using fresh strawberries and not frozen ones. The sweetness of the strawberries comes through the best when using fresh.

Cracked Pepper Boursin Cheese: can’t find this cheese? Use softened cream cheese or goat cheese and mix with a pinch of black pepper for a similar flavor.

Maple Syrup: you’ll want to use some maple syrup or sweet honey to add a bit of sweetness.

Basil: while this is an optional garnish, not only does it look great but it also rounds out the flavor! If basil isn’t your favourite, fresh mint would also be a delicious garnish.

Step by Step Process

Step 1: Preheat your oven to 350°Fahrenheit. Line a baking sheet with parchment paper.

Step 2: Place quartered strawberries on the baking sheet and drizzle over the balsamic vinegar and maple syrup. Stir everything together so the strawberries are covered and roast for 20-25 minutes. They should have softened and the juices should have started to release. Set aside to cool.

Step 3: When ready to serve, spread the Boursin cheese on a plate or shallow bowl and top with the roasted strawberries and basil.

Step 4: Serve with crackers or crostini.

Print

Roasted Strawberry Crostini Appetizer

This Roasted Strawberry Appetizer is made with just 5 ingredients! It's sweet, savoury and the perfect Spring-Summer bite for entertaining!

Course Appetizer

Cuisine American

Keyword boursin cheese, strawberries

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3 -4

Author Jess

Ingredients

• 1 1/2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 2 cups fresh strawberries, quartered
• 1 150g Boursin Cracked Black Pepper Cheese (remove from fridge 10 minutes before making the dip)
• Fresh basil for garnish
• Crostini or crackers for serving

Instructions

• Preheat the oven to 350F.
• Add quartered strawberries to a parchment lined baking sheet along with balsamic vinegar and maple syrup. Stir together and then roast for 20-25 minutes until just softened and the strawberry juices start to release. Set aside to cool.
• When you're ready to serve the appetizer, spread the Boursin cheese on a low plate or bowl and then top with roasted strawberries and fresh basil.
• Serve with crackers or crostini. Enjoy!

Notes

• Want to make crostini to go with this dip? Slice a baguette into 1-inch thick slices and preheat your oven to 400°Fahrenheit. Brush one side of each slice of baguette with olive oil and place on a baking sheet in a single layer. Toast for 10 minutes, flipping after 5 minutes.
• While the strawberries are roasting you can take the Boursin cheese out. This will give it time to soften slightly into a more creamy cheese, making it easier to spread on the plate.
• If you don't have a baking sheet, you can use a baking dish instead to roast the strawberries.
• Don't want to serve this as an appetizer?!  Roast the fresh berries and let them cool, then serve over greek yogurt or ice cream for a lovely dessert

FAQ

How do I make crostini?
Preheat your oven temperature to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick baguette slices. Brush each slice of bread with olive oil on one side and place in a single layer on a baking sheet. Toast 10 minutes, flipping halfway through.

Can I use frozen strawberries instead of fresh?
I recommend using fresh strawberries for the best result! If you want to use frozen fruit I recommend making my blueberry creamy goat cheese crostini appetizer instead as you can use frozen blueberries in that recipe.

Can I make this recipe with a different cheese?
Whipped feta, a tangy goat cheese or a whipped ricotta would also be delicious as the cheese layer instead of the black pepper Boursin cheese. Just add a pinch of pepper to any cheese you’re going to use.

Expert Tips to make this roasted balsamic strawberry appetizer

• I love serving this with crostini, but you can also serve it with pita chips, crusty baguette or crackers!
• While the strawberries are roasting you can take the Boursin cheese out. This will give it time to soften slightly into a more creamy cheese, making it easier to spread on the plate.
• If you don’t have a baking sheet, you can use a baking dish instead.
• If making crostini, keep an eye on it in the oven so it doesn’t burn.
• Don’t add the basil until you’re about to serve!
• Don’t want to serve this as an appetizer?!  Roast the fresh berries and let them cool, then serve over greek yogurt or ice cream for a lovely dessert.

Storage

I recommend serving this appetizer straight away!

It’s the perfect hit of sweet and savoury for the Spring & Summer season!

More simple appetizer recipes from the blog:

Easy Garlic & Herb Cheese Holiday Appetizer

Strawberry Basil Goat Cheese Dip

Sun Dried Tomato Goat Cheese Pesto Appetizer

Until the next cooking adventure,
Jess

The post Roasted Balsamic Strawberry Appetizer with Crostini appeared first on Cooking in my Genes.

Strawberry-rhubarb is one of my favourite warm weather fruit combinations.

So I’m sharing my 5 top recipes using these beautiful ingredients!

Strawberries and rhubarb are wonderful on their own. But, rhubarb does peak around the same time as strawberries so enjoying them together just makes sense!

Why do strawberry & rhubarb go so well together?

• Strawberries lovely sweetness perfectly balances the tartness of fresh rhubarb.
• This combination is so versatile! The sweet-tart taste works well in pies, cakes and jams just to name a few.

So how can you enjoy strawberries and rhubarb together AND on their own?!

If you’re looking to make a more sweet dessert or drink, try strawberries as your main ingredient. Fresh, ripe strawberries are amazing on their own and rarely need too much sugar to enhance the flavour.  Try this strawberry recipe:

Easy Strawberry Jam

If you’re looking to make a bit less sweet dessert, try rhubarb on its own. It’s more of a tart flavour so it works well when baked in cakes and pies, or stewed as a jam or simple syrup.  Try this rhubarb recipe:

Rhubarb Cake

And of course don’t forget to try strawberry & rhubarb together! The sweet and tart flavours complement each other beautifully in these strawberry rhubarb recipes:

Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Toasted Oat Sundaes

Berry Rhubarb Kombucha Sangria

And I’d be remiss if I didn’t mention this Strawberry Lemonade Rosé Punch too!

There are so many ways to enjoy these two wonderful ingredients so I encourage you to have fun in the kitchen! Rhubarb only comes around for a few weeks so next time you see it at the market definitely grab some.

Can you freeze rhubarb?

YES! Cut the stalks into 1-2 inch pieces, lay them flat on a parchment-lined baking sheet pan and freeze until firm (usually takes a few hours). Then place them in freezer bags in the freezer for up to a year. OR, simply skip the baking sheet and freezer directly in a freezer bag (note the pieces may stick together more when frozen this way).

Then simply use frozen rhubarb just like you would fresh.

Until the next cooking adventure,
Jess

The post 5 Recipes to Make with Strawberry & Rhubarb appeared first on Cooking in my Genes.

At the farmer’s market I’m starting to see a lot more fruit come in from British Columbia and much more seasonal vegetables too.

A lot of my inspiration for dishes come from What’s In Season so let’s chat what’s fresh for June plus my favourite recipes, cookbooks and a peak at my backyard garden too!

I absolutely adored this cookbook I took out from the library, Bake the Seasons, mostly classic baking recipes based on each season and some savoury recipes too. I didn’t have nearly enough time with this book so I’ve added it to my list to take out again.

We also made this tasty Spicy Noodle Salad from Food by Maria, a local blogger from Calgary! She also has a beautiful vegan cookbook, and even if you’re not vegan you can totalllly enjoy her recipes – many of them are just simple and delicious!

With some beautiful almost summer-like weather in May, we started planting our vegetable gardens! So far we’ve planted golden and candy cane beets, carrots, breakfast radishes, onions, garlic and arugula. Out of all of the vegetables, the breakfast radishes grow super fast so we can plant them almost 3 times throughout the summer.

If you like radishes I’d highly recommend trying them out! Radishes are such a great ingredient in salads and I also love them on toasts with feta or goat cheese. They’re such a great vegetable to plant when you’re starting out; whether you have a container garden or backyard garden, both are great!

This weekend I’m planting herbs, kale and jalapenos (they grew SO well last year, who knew!?)

So with all that said, let’s check out What’s In Season for June!

Cherries – Cherry Bourbon Lemonade Smash

Cucumbers – Summer Vegetables & Grains Salad

Fresh Herbs & Greens – Swiss Chard, Goat Cheese & Leek Frittata

Peppers – Roasted Summer Vegetable Salad

Strawberries – Strawberry Lemonade Rosé Punch

Rhubarb – Strawberry-Rhubarb Hand Pies

I’ve been testing many recipes this last month including a delicious tomato, arugula and pesto salad with fried halloumi cheese (OMG try this cheese if you haven’t yet!)

And, you’ll also see TWO rhubarb recipes coming to you in June; apparently I’m on some sort of a rhubarb kick but hey, it’s the season so why not! So I hope you like rhubarb too 🙂

Until the next cooking adventure,
Jess

The post What’s In Season – Monthly Favourites appeared first on Cooking in my Genes.