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Thanks to Rufus for posting this recipe a couple of weeks ago on his blog. It is so tasty and fresh. And I have decided I like goat cheese. The first time I tried goat cheese, I thought it was horrid. So musky, rank even. Bleck! Goat cheese tasted just like billy goats smell. No thank you!

I have tried a couple of goat cheeses since then and I think I like it. I must have had a bad batch or milk from an old goat (hehe!). The goat cheese in this recipe is perfectly paired with the sweet of the berries, the tang of the vinegar, and the herby wonderfulness of the basil. And it looks so fancy!

Strawberry Caprese Salad

  • Goat cheese log, sliced
  • 1/2 cup sliced strawberries
  • 10 basil leaves, torn
  • Black pepper, to taste
  • Extra virgin olive oil, to taste
  • Balsamic vinegar, to taste

Place the goat cheese in the freezer for a bit (30 minutes maybe). This will help it slice easier; otherwise it will be a crumbly mess. On a plate, arrange the cheese, strawberries and basil in a repeating row. Top with desired amounts of pepper, olive oil, and vinegar. Enjoy!