This combo... wow. Balsamic goes so beautifully with fresh Strawberries, totally elevating their sweetness. Partnered with whipped Goats Cheese and scooped up with a crunchy baguette slices.
When I create something new, it's usually inspired by someone I love. I typically start with thinking about the event, then the people who will be there. I think about what they like to eat, the feeling of the event and try to create a menu that will help drive that vibe home and bring the whole gathering together.
For Tiff's Birthday we all wore pink and met up for brunch at our fave beach spot. Of course, the food needed to include some pink and feel refreshing in the heat. That's where I started for this delicious dip.
Both the strawberry mix and whipped goats cheese will keep for up to a week in the fridge if stored separately. So be sure to wait to combine them until just before serving.
For the Strawberry Salsa:
8-10 Strawberries
2 Tbsp Balsamic Vinegar
1 Tbsp Raw Sugar
pinch of sea salt
zest of 1/2 lemon
Method:
Dice the Strawberries and pop them in a medium mixing bowl. Drizzle the vinegar, sprinkle the salt and sugar then mix in the lemon zest. Your Done!
For the whipped Goats Cheese:
1 log Goat Cheese ( about 8 oz)
1/2 block Neufchatel or Cream Cheese.
splash of milk
drizzle of Honey
Method:
In a Food Processor or using a Hand Mixer, whip the cheeses together. Add just a tiny splash of milk at a time, you done want that to get runny! Finishing off with just a touch of honey to cut the very sharp goat cheese edge, up to you how much.
for the Crostini:
Baguette, sliced thinly on a diagonal
Sea Salt
Olive Oil
Method:
Drizzle, Sprinkle then roast on 425 for 5-10 mins … watch those babes closely .
To assemble:
You know what to do ! Make it pretty and enjoy!
xo Beth