I don’t know about you but I don’t ever tire of fruit deserts; especially this time of year when the fruit is at it’s peak. I stumbled upon this recipe last year and I’m glad I did. My recipe list of fruit deserts keeps growing and that makes me very happy.
You can’t see it in the photo but there is a yummy cream cheese mixture under all those gorgeous berries. Next time you have a cookout be sure to include this on your menu. You won’t regret it!
Strawberry and Blueberry Crostata
- 1 lb of strawberries, tops removed and sliced
- 1 cup of blueberries
- 1 tablespoon of sugar
- 8oz 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, blueberries and sugar and stir to combine. In another bowl combine the cream cheese, flour and sugar until smooth. Add in the vanilla extract and stir to combine. Spread an even layer of the cream cheese mixture on the pie crust, leaving an inch border all the way around. Place the berry mixture so that they cover all of the cream cheese mixture. 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.
Source: Salt and Chocolate
