Berries & Cheese
Or more specifically — Roasted Strawberries & Goat Cheese Spread
photography by Talitha Schroeder
For the roasted strawberries –
1 pint (or about 25-30 medium to large) strawberries
1 tablespoon melted butter
1 ½ tablespoons sugar
Preheat oven to 400℉. Hull strawberries and place in a baking dish stem side down.
Brush with melted butter and sprinkle with sugar.
Place in oven and bake 6-8 minutes until berries are glazed and start to soften.
For the goat cheese spread —
4 oz. soft fresh goat cheese
4 oz. fromage blanc or farmers cheese or other soft cheese such as ricotta (we used fromage blanc from Kenny’s Country Cheeses)
1 tablespoon honey
Grated zest of one orange * reserve a little for garnishing the finished dish
Blend all together and taste for seasoning.
To serve —
Balsamic vinegar for drizzling
Freshly ground pepper
Water crackers, crostini or something fun like an sweet olive oil torta from Spain, broken into pieces
Spread cheese on a platter. Top with roasted strawberries and drizzle with balsamic vinegar, grind a little pepper over, and sprinkle with the reserved orange zest.
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