I can’t believe it’s been almost two (or three?) months since I posted. The past month and a half have been a bit crazy and I really haven’t had time to cook, especially not while there is still sunlight. However, I got to cook a couple things this past weekend that I’m excited about so I’m finally able to start back up. Fall is my favorite time to cook so I can’t wait to get back into the swing of things! For a week in October I will also be in Hawaii, so I will have plenty of foodspiration after that! Alright, finally on to the recipe…
This recipe came about after I was talking with some friends last week about our favorite things to eat at Whole Foods. My top favorites: the mac and cheese from the hot bar, the avocado sandwich, and the smoked gouda pimento cheese. YUM! My other favorite is one that I haven’t seen in WF since college, and that’s strawberry goat cheese spread. I used to get a small tub of it and a short baguette and eat it throughout the week. My friend Erica commented that she would have a hard time not eating it all in one day, to which I told her my secret weapon against myself: freezing the bread in chunks. That way I would have to go through the whole thawing process if I wanted some, and laziness typically won over in college. Nowadays the food desire wins out, but what can you do.
This is a crazy simple appetizer that is light, slightly sweet and slightly tart. I like to eat it with either just a baguette, some toasties, or you can use crackers. I also added some chopped basil (properly chiffonade-d of course) with my thinly sliced toasts that had been brushed with some olive oil and baked at 375 until mostly crispy. If you want to fancy it up even more, you can add some balsamic vinegar reduction or drizzled honey. I meant to do both but was out of both, so…that was a fail on my part. If you REALLY like honey you could also cut to the chase and use Trader Joe’s honey goat cheese. That stuff is bananas.
Since this isn’t much of a process, I’m just going to show you the finished product and the recipe. I highly recommend making it for your next book club night, ladies night, or Fall barbeque (that’s a thing, right?).
Now, before your recipe I’d like to share two cat facts. The first is that I got the above towel at a really fun bookstore in New York a while back. I got it only because I thought it would look adorable on the blog (which, it obviously does). However, upon closer inspection I realized that there are commands written on the towel with the cats blatantly ignoring them. They say “down” “beg” “heal” and other things with the cat just doing its own thing. Gotta love a good humorous cat towel!
Second fact: I got Charlie a lion’s mane and it is killing me how cute it is. I am still waiting to put this on insta because I’m afraid once I do I’ll just keep re-posting as “Throwback Thursday” every Thursday. There are worse things, though, so be on the lookout. Anyway, here he is doing his best blue steel while hating life:
And now for the recipe:
Strawberry Goat Cheese Spread
This makes a decent amount, so I recommend using it in a group situation. Or you could eat it by yourself over three days. Your choice.
1/2 pound of strawberries, stems removed and cut in half
5-6 oz goat cheese (option to use honey goat cheese if that’s your thing)
2-3 tablespoons whipped cream cheese
1 baguette, thinly sliced, or 1 box of whole wheat crackers
handful of fresh basil leaves, chiffonade-d
half cup of balsamic vinegar, reduced until thick over low heat
1-2 tablespoons honey
- If you’re eating with the baguette, preheat the oven to 375 degrees. Lay out the slices of bread so they don’t overlap on a cookie sheet. Drizzle with olive oil and bake for 7-10 minutes, or until lightly golden brown and crisp.
- Place the strawberries in a food processor and pulse a few times. You want some small chunks but mostly you want that juice to meld in with the cheeses.
- Place the goat cheese and cream cheese in the bowl of a mixer and whip together with the paddle attachment. Using a spatula, fold in the strawberries. Let chill for at least one hour (overnight is best) and serve with toasties, fresh baguette, or crackers.