Roasted Strawberry Goat Cheese Squares

Ingredients

• 1 sheet puff pastry {thawed}
• 16 ounce strawberries {washed and hulled}
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• dash black pepper
• 2 tablespoons honey
• 4 ounce goat cheese {room temperature}
• 1 tablespoon lemon zest
• 12 leaves fresh mint garnish {I used basil instead.}

Directions

1. Allow puff pastry to come to room temperature. For most store-bought brands, this takes 30 to 40 minutes. Preheat oven 350°F. Line a baking sheet with parchment and set aside.
2. Hull the strawberries and cut them in half lengthwise. If they’re very large berries, you can quarter them instead.
3. In a medium-sized bowl, combine the maple syrup, balsamic vinegar, olive oil, salt and pepper. Add 1 tablespoon of the honey and whisk to combine. Add the strawberries and toss until the berries are fully coated.
4. Turn berries out onto a baking sheet and roast until the fruit has softened and the juices are just beginning to thicken, about 40 minutes.
5. While the berries are roasting, in a small bowl, mix together the goat cheese, lemon zest and remaining tablespoon honey. Set aside.
6. On a lightly floured surface, cut the puff pastry into roughly 3-inch squares. Place each on the parchment-lined sheet about 1 inches apart. Score a quick square shape into the center of each pastry, taking care not to cut all the way through.  {I then cut my squares in half diagonally, creating triangles.  This basically doubled the servings but made each one a bit smaller.}
7. Dollop a small spoon of the goat cheese mixture onto each square. Bake for 15 to 20 minutes until golden. Let squares cool slightly, at least 10 minutes.
8. Then place a small mint leaf on the center of each and top with a syrupy roasted strawberry. Serve warm or room temperature. Best served the day they’re made.  {I didn’t use mint.  I sprinkled them with dried basil instead and it was delicious.}