I’m obsessed with goat cheese and strawberries, which is why you’ll find both fully-stocked in our home at all times. We used to grow strawberries in our garden in Washington when I was a kid. There is nothing like a fresh, juicy, plump red strawberry plucked right out of your own backyard. I get pretty giddy this time of year, when local strawberries start ripening here in California. Around here you can stock up on fresh, organic strawberries for like $3 a flat!
I had these goat cheese strawberries at a party once and I have to admit, they turned me into a rather rude partygoer. Everyone else was being all social and mingling and where was I? Hovering over the snack table scarfing down goat cheese strawberries. I just can’t get enough.
Goat Cheese Strawberries
- 2 pounds fresh strawberries
- 8 ounces goat cheese
- 2 Tbsp basil
- Remove strawberry hulls with a melon baller or paring knife.
- Stuff each strawberry with approximately ½ Tbsp goat cheese.
- Sprinkle with basil and serve.
I like to use a melon baller to hull strawberries. It removes that white woody part quickly and easily while leaving the perfect little pocket for goat cheese. Early season strawberries aren’t as sweet as the later ones, so the taste of this dish varies a little throughout the year. I like my strawberries however they come: super-sweet or with a little bit of bite. It is a good idea to put a sign next to these indicating that they are goat cheese strawberries, because there’s always one or two people expecting the cream in the middle to be sweet. It’s a bit of a curveball if they’re expecting a dessert and instead bite into a cheesy fruit mashup.
Just spoon the goat cheese in with a teaspoon or knife and sprinkle with basil for a hint of seasoning and extra color.
Strawberries are actually REALLY good for you. They help control blood pressure and reduce cholesterol, and they have tons of vitamin C and fiber.
So that means I can eat as many goat cheese strawberries as I want!