Strawberries truly shine in the delightful season of spring! With their versatility, the possibilities are endless. We’re excited to present a unique savory recipe that pairs beautifully with toasted, crusty bread for a delightful dipping experience. To elevate this dish, add freshly chopped basil, a drizzle of olive oil, and a sprinkle of black pepper for a burst of flavor!

Ingredients:

Roasted Strawberries:

2 lbs fresh strawberries (washed & quartered)
2 Tbsp balsamic vinegar
2 tsp honey

Whipped Chevre:

8 oz chevre cheese
1/2 cup plain or strawberry Skyr yogurt
2 Tbsp olive oil (plus more for drizzling/serving)
Black pepper, to taste

Directions:

Preheat oven to 350°F and line a large baking sheet with parchment paper.

Whisk balsamic vinegar and honey together. Drizzle over strawberries and toss until combined. Spread in an even layer on a baking sheet, then transfer to the oven and roast for about 30-35 minutes. When done, they'll start to soften and release their juices.

Meanwhile, make the whipped chevre by adding the chevre cheese, yogurt, olive oil, and pepper to a food processor. Pulse until combined, scraping down with a spatula as needed. Transfer to the fridge and chill for 30-60 minutes.

When strawberries are done roasting, remove them from the oven and allow to cool for 5-10 minutes. Transfer them to a container (with all the yummy juices!) and chill in the fridge (keep them separate from whipped chevre).

Enjoy!