Strawberries and Herbed Goat Cheese on Croutons


  • 24 croutons made of sliced baguette toasted with butter and salt and pepper

Herbed Goat Cheese:

  • 1 8-0z. log goat cheese, at room temperature
  • ¼ cup cream cheese, at room temperature
  • 2 tbsp. fresh thyme, finely chopped
  • 2 tbsp. fresh chives, finely chopped
  • Pinch salt
  • ½ tsp. freshly ground black pepper

Diced Strawberries:

  • 1 cup fresh, red-ripe strawberries, cut into tiny dice
  • 1 tbsp. balsamic vinegar
  • Pinch salt
  • Pinch sugar
  • Large pinch freshly ground black pepper
  • 1 tbsp. good extra virgin olive oil

Add the goat cheese, cream cheese, herbs, salt and pepper to the bowl of an electric mixer. Mix together slowly until all the ingredients are incorporated. Scrape down the sides of the bowl and then mix the cheese mixture on high for a moment to make sure it is really soft and spreadable. Place the cheese mixture into a pastry bag with a small open tip and set aside. (You can also use a sturdy plastic bag with a corner cut out.)

Stir and toss the diced berries with the vinegar, salt, sugar, pepper and olive oil in a small mixing bowl. Set aside.

Place the croutons onto a sheet pan. Next, pipe an oval of the cheese mixture onto each of the croutons. Top each crouton with a few of the diced strawberries. Place the finished croutons onto a decorative platter and serve immediately. * Makes 24 appetizers, 2 each for 12 guests.

Chef’s Note: The perishable nature of strawberries means this part of the recipe must always be done fresh, and just before they are needed. However, the croutons and the herbed goat cheese can both be made a few days ahead of time.