Ingredients
Strawberries
- 15 strawberries
Cheesecake Filling
- 5 oz honey goat cheese
- 2 tsp finely chopped basil, plus more for garnish
- 1 tsp thyme leaves
- 1/4 tsp kosher salt
- 1-2 tsp milk
Garnish
- Freshly cracked black pepper for garnish
- Flaked Maldon sea salt for garnish
Instructions
- Prepare Strawberries: Cut the tops off each strawberry and then slice each one lengthwise in half. Use a small paring knife to carefully cut out the core from each strawberry half to create space for the filling.
- Make Cheese Filling: In a mini food processor, combine the honey goat cheese, thyme leaves, chopped basil, kosher salt, and 1-2 teaspoons of milk. Blend the mixture until smooth and creamy. Taste and season with additional salt and freshly cracked black pepper as needed.
- Fill Strawberries: Transfer the cheese mixture into a pastry bag fitted with a pastry tip or alternatively use a zip-lock bag and cut off a small corner. Pipe about half a teaspoon of the cheese mixture into the hollowed section of each strawberry half.
- Garnish and Serve: Sprinkle the filled strawberries with extra chopped basil, flaked Maldon sea salt, and freshly cracked black pepper. Serve immediately, or chill them in the refrigerator and serve cold for a refreshing appetizer.
Notes
- You can substitute the honey goat cheese with plain goat cheese and add a touch of honey if desired.
- For a smoother filling, ensure the cheese is at room temperature before blending.
- These stuffed strawberries are best served fresh but can be stored in the refrigerator for up to 24 hours.
- Use fresh herbs for the best flavor impact.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
