18 Delicious Savory Strawberry Recipes You Must Try

Get ready to transform your kitchen adventures with a twist! Strawberries aren’t just for desserts anymore. Our roundup of 18 Delicious Savory Strawberry Recipes will surprise and delight your taste buds, offering everything from quick dinners to seasonal favorites. Perfect for home cooks looking to add a burst of flavor to their meals, these recipes are a must-try. Keep reading to discover how versatile strawberries can be!

Balsamic Glazed Strawberry and Goat Cheese Crostini

Looking for a quick, elegant appetizer that screams summer? These balsamic glazed strawberry and goat cheese crostini are your answer. Perfect for impressing guests or treating yourself.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces (crispy on the outside, soft inside)
• 1/4 cup rich extra virgin olive oil
• 8 oz creamy goat cheese, at room temperature
• 1 lb fresh strawberries, hulled and thinly sliced
• 1/3 cup balsamic vinegar (aged and syrupy)
• 2 tbsp honey (pure and golden)
• 1/4 tsp finely ground black pepper
• Fresh basil leaves, for garnish (bright and aromatic)

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet in a single layer.
2. Lightly brush each slice with olive oil. Toast in the oven for 5-7 minutes, or until golden and crisp. Tip: Keep an eye on them to prevent burning.
3. While the bread toasts, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the mixture reduces by half and becomes syrupy. Tip: The glaze should coat the back of a spoon.
4. Spread a generous layer of goat cheese on each toasted baguette slice.
5. Top with sliced strawberries, then drizzle with the balsamic glaze. Tip: For even distribution, use a spoon to lightly toss the strawberries in the glaze before placing them on the crostini.
6. Sprinkle with black pepper and garnish with fresh basil leaves.

Mmm, the contrast of creamy goat cheese, juicy strawberries, and tangy balsamic glaze on a crispy crostini is irresistible. Serve these beauties at your next brunch or as a sweet and savory snack any time of day.

Savory Strawberry and Arugula Salad with Feta

Craving something fresh and a bit unexpected? This savory strawberry and arugula salad with feta is your go-to for a quick, flavorful dish that dances between sweet and peppery.

Ingredients

• 2 cups fresh arugula, lightly packed
• 1 cup ripe strawberries, hulled and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp finely ground black pepper
• 1/8 tsp sea salt

Instructions

1. In a large bowl, combine the fresh arugula and sliced strawberries.
2. Add the crumbled feta cheese and toasted walnuts to the bowl.
3. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, black pepper, and sea salt until well blended.
4. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Here’s the deal: the crisp arugula and juicy strawberries create a perfect texture contrast, while the feta adds a creamy saltiness. Try serving it alongside grilled chicken or fish for a complete meal that’s as nutritious as it is delicious.

Strawberry Basil Bruschetta with Ricotta

Got a bunch of ripe strawberries and some fresh basil lying around? You’re just a few steps away from whipping up this Strawberry Basil Bruschetta with Ricotta—a perfect blend of sweet, savory, and creamy that’s sure to impress.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1 cup fresh strawberries, hulled and diced
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 cup whole milk ricotta cheese, creamy and smooth
• 2 tablespoons honey, golden and sweet
• 1 tablespoon balsamic glaze, rich and tangy
• 1 tablespoon extra virgin olive oil, fruity and light
• 1/4 teaspoon sea salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet in a single layer.
2. Lightly brush each slice with extra virgin olive oil. Toast in the oven for 5-7 minutes until golden and crisp.
3. In a medium bowl, gently mix the diced strawberries, sliced basil, honey, sea salt, and black pepper. Let it sit for 5 minutes to meld the flavors.
4. Spread a generous layer of ricotta cheese on each toasted baguette slice.
5. Top the ricotta with the strawberry basil mixture, ensuring each piece gets an even amount.
6. Drizzle with balsamic glaze just before serving for that perfect sweet and tangy finish.

Absolutely delightful, this bruschetta offers a crunchy base with a creamy, fruity top that bursts with flavor. Try serving it at your next brunch or as a light summer appetizer—it’s a crowd-pleaser!

Grilled Chicken with Strawberry Salsa

Just when you thought grilled chicken couldn’t get any better, here comes a twist that’s as refreshing as it is delicious. Imagine juicy, charred chicken topped with a vibrant strawberry salsa that’s sweet, tangy, and a little spicy—perfect for those warm summer nights.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
• 1 tbsp smoky paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1 cup diced fresh strawberries
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeds removed and finely diced
• 2 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1 tsp honey

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, mix paprika, garlic powder, sea salt, and black pepper. Rub this spice mix evenly over the chicken breasts.
3. Drizzle olive oil over the chicken and rub it in to coat lightly. This helps prevent sticking and adds flavor.
4. Place the chicken on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Don’t flip the chicken more than once to get those perfect grill marks.
5. While the chicken cooks, combine strawberries, red onion, jalapeño, cilantro, lime juice, and honey in a medium bowl. Stir gently to mix. Tip: Let the salsa sit for 10 minutes to let the flavors meld.
6. Remove the chicken from the grill and let it rest for 5 minutes. This keeps it juicy.
7. Top each chicken breast with a generous spoonful of strawberry salsa before serving. Tip: Serve with a side of quinoa or a green salad for a complete meal.

Delight in the contrast of the smoky, tender chicken against the bright, fruity salsa. The strawberries add a juicy burst, while the jalapeño gives it just the right kick. Try serving it on a bed of mixed greens for a light, summery dish that’s as beautiful as it is tasty.

Strawberry and Black Pepper Glazed Salmon

Guess what? You’re about to make a dish that’s as easy as it is impressive. Strawberry and black pepper glazed salmon is your ticket to a flavorful dinner that feels fancy but is totally doable on a weeknight.

Ingredients

• 1.5 lbs fresh salmon fillet, skin-on for extra crispiness
• 1 cup ripe strawberries, hulled and mashed into a juicy puree
• 2 tbsp high-quality honey, for a touch of natural sweetness
• 1 tbsp freshly ground black pepper, for a bold kick
• 1 tbsp rich extra virgin olive oil, to coat the salmon
• 1 tsp fine sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillet dry with paper towels to ensure the glaze sticks well, then place it skin-side down on the prepared baking sheet.
3. In a small bowl, mix the strawberry puree, honey, black pepper, and sea salt until well combined. Tip: Taste the glaze and adjust the pepper if you like more heat.
4. Brush the salmon fillet evenly with olive oil, then spoon the strawberry glaze over the top, covering it completely. Tip: Leave a small border around the edges to prevent burning.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the glaze is bubbly. Tip: For extra caramelization, broil for the last 2 minutes.

Unbelievable how the sweet strawberries and spicy pepper come together on the tender salmon. Serve it over a bed of wild rice or with a side of roasted asparagus for a meal that’s as beautiful as it is delicious.

Savory Strawberry and Bacon Jam

Zesty and unexpected, this Savory Strawberry and Bacon Jam combines sweet, tangy, and smoky flavors in a way that’ll have you slathering it on everything from toast to grilled chicken. You won’t believe how easy it is to whip up this versatile condiment.

Ingredients

• 1 lb thick-cut bacon, chopped into small pieces
• 1 cup fresh strawberries, hulled and diced
• 1/2 cup brown sugar, packed
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1 small onion, finely chopped

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
2. Add the finely chopped onion to the skillet with the bacon drippings. Cook over medium heat until the onion is soft and translucent, about 5 minutes.
3. Stir in the diced strawberries, brown sugar, apple cider vinegar, water, smoked paprika, and black pepper. Bring the mixture to a simmer, then reduce the heat to low.
4. Let the mixture simmer gently, stirring occasionally, until it thickens to a jam-like consistency, about 30 minutes. Tip: If the jam is too thick, add a tablespoon of water at a time until you reach the desired consistency.
5. Return the cooked bacon to the skillet, stirring to combine. Cook for an additional 5 minutes to let the flavors meld. Tip: For a smoother jam, use an immersion blender to pulse the mixture a few times before adding the bacon back in.
6. Remove from heat and let the jam cool slightly before transferring to a jar. Tip: The jam will thicken further as it cools, so don’t worry if it seems a bit loose at first.

Enjoy this jam’s perfect balance of sweet and savory, with a smoky depth from the bacon and a bright pop from the strawberries. Spread it on a warm biscuit or use it to glaze pork chops for an unforgettable meal.

Strawberry Spinach Salad with Candied Pecans

Kickstart your meal with a refreshing twist that combines sweet and savory in every bite. You’ll love how the juicy strawberries and crisp spinach come together, topped with those irresistible candied pecans.

Ingredients

• 6 cups fresh baby spinach leaves, washed and dried
• 1 cup ripe strawberries, hulled and sliced
• 1/2 cup candied pecans, roughly chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp finely ground black pepper
• 1/8 tsp sea salt

Instructions

1. In a large salad bowl, gently toss the fresh baby spinach leaves and sliced strawberries together.
2. Sprinkle the roughly chopped candied pecans and crumbled feta cheese over the top of the salad.
3. In a small bowl, whisk together the rich extra virgin olive oil, balsamic vinegar, honey, finely ground black pepper, and sea salt until well combined.
4. Drizzle the dressing over the salad just before serving, tossing lightly to coat all the ingredients evenly. Tip: Add the dressing last to keep the spinach crisp.
5. Serve immediately for the best texture and flavor. Tip: For an extra crunch, toast the candied pecans in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Perfect for those warm evenings, this salad offers a delightful contrast between the sweet strawberries and the salty feta, with the candied pecans adding a crunchy surprise. Try serving it alongside grilled chicken or fish for a complete meal that’s as nutritious as it is delicious.

Strawberry and Avocado Salsa with Tortilla Chips

Guess what? You’re about to make the most refreshing snack that’s perfect for those lazy afternoons or when you’re craving something light yet satisfying. This strawberry and avocado salsa is a game-changer, especially when paired with crispy tortilla chips.

Ingredients

• 1 cup ripe strawberries, finely diced
• 1 medium avocado, perfectly ripe and cubed
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, roughly chopped
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp sea salt, finely ground
• 1 bag of tortilla chips, lightly salted

Instructions

1. In a medium bowl, gently combine the diced strawberries, cubed avocado, and chopped red onion.
2. Sprinkle the fresh cilantro over the mixture for a burst of color and flavor.
3. Drizzle the freshly squeezed lime juice evenly across the top to add a zesty kick.
4. Season with finely ground sea salt, tossing lightly to ensure everything is evenly coated without mashing the avocado.
5. Let the salsa sit for about 10 minutes at room temperature to allow the flavors to meld together beautifully.
6. Serve immediately with lightly salted tortilla chips for dipping, or chill for up to an hour if you prefer it cooler.

Vibrant and fresh, this salsa brings a delightful contrast of sweet strawberries and creamy avocado, with a hint of tang from the lime. Try serving it at your next gathering, or enjoy it as a solo snack—it’s versatile and always a hit.

Strawberry Balsamic Grilled Pork Chops

Perfect for those summer evenings when you’re craving something sweet, savory, and just a little bit fancy. These Strawberry Balsamic Grilled Pork Chops combine juicy fruit with tangy vinegar for a dish that’s as delicious as it is impressive.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup balsamic vinegar, aged and syrupy
• 2 tbsp honey, pure and golden
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp sea salt, coarse
• 1/4 tsp black pepper, freshly ground
• 2 tbsp extra virgin olive oil, rich and fruity

Instructions

1. In a medium bowl, mash the strawberries with a fork until slightly chunky.
2. Stir in the balsamic vinegar, honey, garlic, rosemary, salt, and pepper until well combined. Let it sit for 10 minutes to meld the flavors.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Brush both sides of the pork chops with olive oil to keep them moist during grilling.
5. Grill the pork chops for 4-5 minutes on each side, or until they reach an internal temperature of 145°F for perfect doneness.
6. During the last 2 minutes of grilling, spoon the strawberry balsamic mixture over the chops, allowing it to caramelize slightly.
7. Remove the pork chops from the grill and let them rest for 3 minutes before serving to lock in the juices.

Combining the succulent pork with the sweet and tangy strawberry balsamic glaze creates a symphony of flavors that’s hard to resist. Serve these chops over a bed of arugula for a fresh contrast or alongside grilled asparagus for a complete meal.

Savory Strawberry and Goat Cheese Tart

Guess what? You’re about to make a tart that’s as stunning as it is delicious. Perfect for when you want to impress without the stress.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water, just enough to bring the dough together
• 4 oz creamy goat cheese, at room temperature for easy spreading
• 1 tbsp honey, for a touch of sweetness
• 1 cup fresh strawberries, hulled and thinly sliced
• 1 tbsp fresh thyme leaves, for a herby kick
• 1/4 tsp sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the sifted flour and sea salt. Add the cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
4. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it gently into the pan and trim the edges. Prick the bottom with a fork to prevent puffing.
5. Bake the crust for 15 minutes, or until lightly golden. Let it cool slightly.
6. While the crust cools, mix the goat cheese and honey in a small bowl until smooth. Spread this mixture evenly over the crust.
7. Arrange the thinly sliced strawberries on top of the goat cheese in a circular pattern. Sprinkle with fresh thyme leaves.
8. Bake for another 20 minutes, or until the edges of the crust are golden and the strawberries are just softened.
9. Let the tart cool for 10 minutes before slicing. Tip: A sharp knife dipped in hot water makes clean cuts.

Delight in every bite of this tart, where the creamy goat cheese meets the sweet strawberries and herby thyme. Serve it with a drizzle of balsamic glaze for an extra flavor boost.

Strawberry and Red Onion Jam on Toast

Did you ever think strawberries and red onions could be best friends? This jam proves they are. It’s sweet, a bit tangy, and perfect on toast for a breakfast that wakes up your taste buds.

Ingredients

• 2 cups fresh, ripe strawberries, hulled and chopped
• 1 medium red onion, thinly sliced
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1 tbsp fresh lemon juice
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. In a medium saucepan, combine the strawberries, red onion, sugar, apple cider vinegar, lemon juice, black pepper, and sea salt.
2. Cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
3. Reduce the heat to low and simmer, stirring frequently, until the mixture thickens and reaches a jam-like consistency, about 30 minutes. Tip: To test if it’s ready, place a small amount on a cold plate; if it gels, it’s done.
4. Remove from heat and let cool slightly. The jam will continue to thicken as it cools.
5. Transfer to a jar or container and refrigerate until ready to use. Tip: This jam can be stored in the refrigerator for up to 2 weeks.

But the magic doesn’t stop at toast. Try this jam with grilled chicken or spread on a cheese board for a surprising twist. The combination of sweet strawberries and sharp red onion creates a jam that’s both bold and balanced.

Strawberry and Cucumber Gazpacho

Unbelievably refreshing, this Strawberry and Cucumber Gazpacho is your go-to summer dish. It’s light, vibrant, and packed with flavors that scream sunshine.

Ingredients

• 2 cups ripe strawberries, hulled and roughly chopped
• 1 large English cucumber, peeled and diced
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh basil leaves, torn

Instructions

1. In a blender, combine the strawberries and cucumber. Blend until smooth, about 1 minute.
2. Add the olive oil, lemon juice, black pepper, and sea salt to the blender. Blend again for 30 seconds until everything is well incorporated.
3. Pour the mixture into a large bowl. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
4. Before serving, stir in the torn basil leaves for a fresh, herby kick.
5. Serve chilled in bowls or glasses, garnished with a slice of strawberry or a basil leaf on top for an elegant touch.

Zesty and cool, this gazpacho is a delightful contrast of sweet strawberries and crisp cucumber. Perfect for a hot day, serve it with a side of crusty bread or as a starter to a summer feast.

Strawberry and Jalapeño Cornbread

Now, imagine biting into a slice of cornbread that’s not just sweet but has a little kick to it. That’s exactly what you get with this Strawberry and Jalapeño Cornbread—a perfect blend of sweet and spicy that’ll surprise your taste buds in the best way.

Ingredients

• 1 cup of finely ground yellow cornmeal
• 1 cup of all-purpose flour, sifted
• 1/2 cup of granulated sugar
• 1 tbsp of baking powder
• 1/2 tsp of sea salt
• 1 cup of fresh strawberries, diced
• 2 jalapeños, seeds removed and finely chopped
• 1 cup of whole milk
• 1/3 cup of rich, melted unsalted butter
• 1 large farm-fresh egg

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan with butter or cooking spray.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and sea salt until well combined.
3. Gently fold in the diced strawberries and chopped jalapeños to the dry ingredients, ensuring they’re evenly distributed.
4. In a separate bowl, beat the egg lightly, then mix in the whole milk and melted butter until smooth.
5. Pour the wet ingredients into the dry ingredients, stirring just until combined—don’t overmix to keep the cornbread tender.
6. Transfer the batter into the prepared baking pan, smoothing the top with a spatula.
7. Bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing to serve.

The first bite reveals a moist, crumbly texture with bursts of juicy strawberries and a subtle heat from the jalapeños. Serve it warm with a dollop of honey butter for an extra layer of sweetness that complements the spice beautifully.

Savory Strawberry and Thyme Roasted Chicken

Alright, let’s dive into a dish that’s as unexpected as it is delicious. Imagine juicy strawberries and aromatic thyme coming together to elevate your roasted chicken to something truly special.

Ingredients

• 1 whole chicken (about 4 lbs), patted dry with paper towels
• 1 cup fresh strawberries, hulled and halved
• 2 tbsp fresh thyme leaves, plus extra sprigs for garnish
• 3 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 lemon, thinly sliced
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
2. In a small bowl, mix the strawberries, thyme leaves, olive oil, black pepper, and sea salt to create a vibrant marinade.
3. Carefully loosen the skin of the chicken and rub half of the strawberry mixture underneath, ensuring the flavors penetrate the meat.
4. Place the lemon slices inside the chicken cavity for an extra zesty flavor as it roasts.
5. Transfer the chicken to a roasting pan and pour the remaining strawberry mixture over the top, coating it evenly.
6. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
7. Halfway through roasting, baste the chicken with the pan juices to keep it moist and flavorful.
8. Once done, let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
9. Serve the chicken garnished with fresh thyme sprigs and a side of the roasted strawberries for a sweet and savory finish.

The chicken comes out incredibly tender, with the strawberries caramelizing into a jam-like consistency that pairs perfectly with the savory thyme. Try serving it over a bed of wild rice or with a crisp green salad to round out the meal.

Strawberry and Feta Stuffed Portobello Mushrooms

Mmm, imagine biting into a juicy, savory-sweet Portobello mushroom stuffed with creamy feta and fresh strawberries. It’s a surprising combo that totally works, perfect for a summer dinner that feels fancy but is easy to make.

Ingredients

• 4 large Portobello mushrooms, stems removed and gills scraped
• 1 cup fresh strawberries, diced
• 1/2 cup crumbled feta cheese, creamy and tangy
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar, aged and slightly sweet
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, flaky and mild
• 2 tbsp fresh basil leaves, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush both sides of the Portobello mushrooms with olive oil and place them gill-side up on the baking sheet.
3. In a small bowl, gently mix the diced strawberries, feta cheese, balsamic vinegar, black pepper, and sea salt.
4. Spoon the strawberry and feta mixture evenly into the mushroom caps.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is slightly bubbly.
6. Remove from the oven and let them cool for 5 minutes. Tip: They’ll be easier to handle and the flavors will meld together better.
7. Sprinkle with fresh basil before serving. Tip: For an extra touch, drizzle a little more balsamic vinegar on top.
8. Serve warm. Tip: These mushrooms pair beautifully with a crisp green salad or a glass of chilled rosé.

Look at how the strawberries soften into jammy pockets against the salty feta, all nestled in a meaty mushroom. The basil adds a fresh pop that ties everything together. Try serving these on a platter with some crusty bread to scoop up any delicious juices that escape.

Strawberry and Prosciutto Flatbread

Craving something that’s both sweet and savory? This strawberry and prosciutto flatbread is the perfect blend of flavors, making it a hit for any occasion, from casual dinners to fancy gatherings.

Ingredients

• 1 pre-made flatbread crust, lightly dusted with flour
• 1/2 cup ricotta cheese, creamy and smooth
• 1 tbsp honey, golden and sweet
• 1 cup fresh strawberries, sliced thin and juicy
• 2 oz prosciutto, thinly sliced and salty
• 1/4 cup arugula, fresh and peppery
• 1 tbsp balsamic glaze, rich and tangy
• 1 tbsp extra virgin olive oil, fruity and aromatic
• 1/4 tsp sea salt, fine and crunchy
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Place the flatbread crust on a baking sheet. Brush it lightly with extra virgin olive oil for a golden finish.
3. Spread the ricotta cheese evenly over the flatbread, leaving a small border around the edges for the crust.
4. Drizzle the honey over the ricotta for a touch of sweetness.
5. Arrange the sliced strawberries and prosciutto on top of the ricotta, alternating for a beautiful presentation.
6. Sprinkle the sea salt and black pepper over the flatbread to enhance the flavors.
7. Bake in the preheated oven for 12-15 minutes, or until the edges are crispy and the cheese is slightly bubbly.
8. Remove from the oven and let it cool for 2 minutes. Top with fresh arugula for a peppery contrast.
9. Finish by drizzling the balsamic glaze over the top for a tangy kick.

Kick back and enjoy this flatbread where the creamy ricotta and sweet strawberries meet the salty prosciutto and peppery arugula. Serve it warm, sliced into pieces, and watch it disappear at your next gathering.

Strawberry and Herb Infused Olive Oil

Strawberry and herb infused olive oil is a game-changer for your kitchen. You’ll love how it adds a sweet, aromatic twist to salads, breads, and more.

Ingredients

• 1 cup rich extra virgin olive oil
• 1/2 cup ripe, juicy strawberries, hulled and sliced
• 2 tbsp fresh basil leaves, roughly torn
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp lemon zest, freshly grated

Instructions

1. In a small saucepan, gently warm the extra virgin olive oil over low heat until it reaches 100°F, about 2 minutes. This preserves the oil’s quality.
2. Add the sliced strawberries, torn basil leaves, chopped rosemary, and lemon zest to the warmed oil.
3. Remove the saucepan from heat and let the mixture steep for 30 minutes, stirring occasionally to infuse the flavors evenly.
4. Strain the oil through a fine-mesh sieve into a clean glass bottle, pressing lightly on the solids to extract all the flavorful oil.
5. Seal the bottle and store it in a cool, dark place for up to 2 weeks. For best flavor, use within the first week.

Perfect for drizzling over a fresh caprese salad or as a dip for crusty artisan bread. The oil’s fruity and herbal notes make it a versatile condiment that elevates simple dishes.

Savory Strawberry and Walnut Pesto Pasta

Mmm, imagine twirling your fork into a bowl of pasta that’s bursting with the sweet and savory flavors of summer. This Savory Strawberry and Walnut Pesto Pasta is a game-changer, blending juicy strawberries with crunchy walnuts for a dish that’s as unexpected as it is delicious.

Ingredients

• 8 oz of dried pasta (like fusilli or penne), for perfect al dente texture
• 1 cup of fresh strawberries, hulled and roughly chopped
• 1/2 cup of toasted walnuts, for a deep, nutty flavor
• 1/3 cup of rich extra virgin olive oil
• 1/2 cup of freshly grated Parmesan cheese, plus extra for serving
• 2 cloves of garlic, minced
• 1/2 tsp of sea salt, for seasoning
• 1/4 tsp of finely ground black pepper, for a slight kick

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, combine the strawberries, toasted walnuts, olive oil, Parmesan, garlic, salt, and pepper in a food processor. Pulse until the mixture is finely chopped but still slightly chunky.
3. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy water helps the pesto cling to the pasta.
4. Return the pasta to the pot. Add the strawberry walnut pesto and toss to coat, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
5. Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper. Tip: For an extra touch of freshness, top with a few sliced strawberries and whole walnuts.

Fresh from the pot, this pasta boasts a creamy yet chunky pesto that’s sweet, nutty, and utterly addictive. Try serving it at your next picnic for a dish that’s sure to spark conversation.

Summary

Brimming with creativity, our roundup of 18 Delicious Savory Strawberry Recipes offers a fresh twist on this beloved fruit. Perfect for home cooks looking to explore new flavors, each recipe promises to delight. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!