Balsamic Roasted Strawberries and Feta Dip

1 lb. strawberries, rinsed and stems removed

1 T. honey

1 T. balsamic vinegar

1-1/2 c. feta cheese

1/2 c. plain Greek yogurt

1/4 c. plus 2 T. olive oil, divided

1 t. lemon zest

Juice of 1/2 lemon

1/2 c. fresh basil leaves, torn

Sea salt and freshly ground black pepper, to taste

Crostini, bread, or crackers, for serving

Preheat oven to 350 degrees. 

Cut each strawberry in half or in quarters, depending on size. Add strawberries evenly to a 9" x 9" baking dish. Drizzle strawberries with honey, balsamic vinegar, and 2 T. olive oil. Season with sea salt and black pepper, to taste.

Roast strawberries for about 25 minutes, until softened and slightly caramelized. Remove from oven and let cool slightly.

In a food processor, combine feta, yogurt, lemon zest, and lemon juice. Process while slowly drizzling in 1/4 c. olive oil until smooth and creamy. Adjust seasoning with sea salt and black pepper, to taste.

To serve, spread the feta dip into the bottom of a shallow bowl or onto a rimmed plate. Spoon roasted strawberries alongside the dip and garnish with fresh basil. Serve slightly chilled or at room temperature with crostini, bread, or crackers. 

Adapted from FreshFromFlorida.com.