Whipped Goat Cheese with Balsamic Roasted Strawberries (Edit recipe)

This dish is a delightful and elegant appetizer that perfectly balances creamy and tangy flavors. I like to serve it with gluten-free crostini, but the dipping possibilities are endless.

15 minutes

50 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	152
Fat:	13 g
Carbohydrates:	4 g
Protein:	5 g
Cholesterol:	25 g
Sodium:	81 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 8

Ingredients

1 Tbsp Honey
1 Tbsp Balsamic Vinegar, aged, plus extra for serving
.25 cup Water
15 whole fresh Basil
1 lb Strawberries, quartered
8 oz Goat Cheese, at room temperature
4 oz Full Fat Cream Cheese, at room temperature
2 Tbsp Olive Oil
1 whole Baguette, or crostini, rustic bread, or pretzels

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven temperature to 300 degrees.
In a small saucepan, add the honey, water, 1 tablespoon of aged balsamic vinegar, and 5 basil leaves torn into small pieces. Bring the mixture to a boil and remove it from the heat.
Toss the quartered strawberries in the honey/balsamic mixture and pour them onto a parchment-lined sheet pan.
Place in the oven and roast for 50 minutes.
While the strawberries roast, add the goat cheese and cream cheese to a medium bowl or the bowl of a stand mixer. Cream the mixture with the whisk attachment or hand mixer.
Once the mixture is smooth and no lumps remain, add the olive oil and mix until light and creamy.
Once the strawberries are roasted, spread the goat cheese mixture on a serving plate and top with the roasted strawberries.
Drizzle with aged balsamic vinegar and sprinkle with 10 basil leaves, cut into chiffonade.
Serve with crostini, rustic bread, pretzels, or pita bread.