One of the Best

I love my Husband, he is so supportive and wonderful but if you heard how we talk to each other sometimes you would think we were going to get divorced next week. Case in point. I am allergic to strawberries but since everyone in my family loves them, I cook and bake with them. So that means no sampling the product to see if it needs something or if the recipe turned out how I wanted. Which is a horrible thing to do when cooking as you are always supposed to taste your food. But unless I want to break out in hives and have my tongue swell to double its size that just isn't going to happen. So after making this crostada my husband has a slice and proclaims "You are a Freak of Nature". And I look at him and say what did you just say? And he repeats himself, so of course I ask for an explanation as to what the heck he means. Apparently this is a compliment that even though I can't eat strawberries I make a mean strawberry crostada. So I guess that is a great compliment that even though I couldn't taste it at all that my ideas of what it should be like were spot on. So I guess you could say this is one of the best compliments I have ever gotten.

Strawberries and Cream Crostada

1 1/2 lbs of strawberries, hulled and sliced
1 tablespoon of sugar

80z cream cheese, softened
2 tablespoons of flour
2 tablespoons of sugar
1 tablespoon of vanilla extract

1 pie crust, store bought or homemade

Preheat oven to 400 degrees. Line a sheet pan with parchment paper, and place the pie crust on the parchment paper. In a bowl combine the strawberries and sugar and stir to combine and coat all of the strawberries with some of the sugar. In a bowl combine the cream cheese, flour and sugar until smooth. Add in the vanilla extract and stir to combine. Using an off set spatula spread an even layer of the cream cheese mixture leaving an inch border all the way around. Place the strawberries so that they cover all of the cream cheese mixture, it will be a big mound on top but will reduce in the oven. Fold the edges over about every inch to inch and a half and continue all the way around. Bake for 20-25 minutes or until the crust is a light golden brown. Let cool on a cooling rack completely and serve at room temperature or slightly warm.

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