PB and Roasted Strawberry Canapés

Ingredients

• 3 cups (750 mL) strawberries, hulled and sliced
• 2 tsp (10 mL) cornstarch
• 2 tbsp (30 mL) maple syrup
• 2 tsp (10 mL) balsamic vinegar
• ¼ tsp (1 mL) freshly ground pepper
• ¼ tsp (1 mL) sea salt (optional)
• ¾ whole grain baguette (about ½ lb/250 g), sliced into 24 thin slices
• ½ cup (125 mL) natural smooth peanut butter

Instructions

1. Preheat the oven to 350°F (180°C). Line a large, rimmed baking sheet with parchment paper. Toss the strawberries with the cornstarch. Stir in the maple syrup, balsamic vinegar, pepper and salt (if using). Spread evenly on the prepared sheet.
2. Roast the strawberries in the oven for 30 minutes or until softened and juices have thickened on the sheet. Scrape the strawberries and any juices into a bowl.
3. Meanwhile, bake the baguette on a second baking sheet for 5 minutes, or until lightly toasted, turning once. Cool to room temperature.
4. Spread about 1 tsp (5 mL) peanut butter on each slice of toasted baguette. Top each with a spoonful of the strawberry mixture.

Notes