Whipped goat cheese board with sun-dried tomatoes and strawberries
We're smitten with this platter that showcases the contrast between creamy, sweet, and savory for a result that's both simple and spectacular. The whipped goat cheese, lightened with a touch of yogurt and flavored with honey, offers an airy texture perfect for spreading on croutons.
Ingredients
- 1/2 pack of 907g vine-ripened cocktail tomatoes, quartered
- 15 ml (1 tbsp) of balsamic vinegar coulis
- 60 ml (1/4 cup) of parmesan shavings
- A few fresh basil leaves
- 250 ml (1 cup) of halved strawberries
- 15 ml (1 tbsp) of honey
- 80 ml (1/3 cup) of pistachios
- Croutons to taste
For the sun-dried tomatoes:
- 1/2 container of Cerizo SAVOURA cherry tomatoes (680g)
- 30 ml (2 tbsp) of olive oil
- 1 sprig of fresh rosemary
- 2 crushed garlic cloves
- Salt and pepper to taste
For the whipped goat cheese dip:
- 300 g (2/3 lb) of softened goat cheese
- 125 ml (1/2 cup) of plain Greek yogurt
- 10 ml (2 tsp) of honey
- Pepper to taste
Steps
- For the sun-dried tomatoes. Preheat the oven to 163°C (325°F).
- Place the cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with oil. Add the rosemary and garlic. Season with salt and pepper and toss to combine.
- Bake for 25 to 30 minutes, until the tomatoes are tender and have slightly burst. Remove from the oven and let cool slightly.
- For the goat cheese dip: In a food processor, combine the goat cheese, Greek yogurt, and honey. Season generously with pepper. Blend until smooth and creamy.
- To assemble. Spread the goat cheese dip on a large board or serving platter.
- On one side of the board, arrange the sun-dried tomatoes and cherry tomatoes. Drizzle the balsamic vinegar over the sun-dried tomatoes. Garnish the cherry tomatoes with Parmesan shavings and basil leaves.
- On the other side of the board, place the strawberries, then garnish them with honey and pistachios.
- Serve with croutons.
