Basil goat cheese crostini’s with sweet sautéed strawberries

Whipped Basil Goat Cheese:

• Ricotta- about 6 oz

• Plain goat cheese- 4 oz

• Plain Greek yogurt- 2 tbsp

• Fresh basil- 2 cups

• Red pepper flakes- 1 tsp

• Parsley- 1 tsp

• Garlic powder- 1 tsp

• Salt- 1 tsp

• Pepper- 1 tsp

• Lemon juice- 2 tbsp

-Place all ingredients into a blender or food processor and blend until whipped

-Taste and adjust seasonings to your liking

-Store in fridge until ready to use

Sautéed Strawberries:

• 3 tbsp of white wine

• 2 tsp sugar

• 2 tbsp butter

• Generous drizzle of honey

• 1/2 tsp black pepper

• 1 cup sliced strawberries

-Add butter, sugar, white wine, honey & pepper to a sauté pan and bring to a low simmer

-Add your strawberries

-Let simmer about 10 minutes

-Use a slotted spoon to remove strawberries

-Reserve strawberry sauce for an extra drizzle on your crostini

Slightly char your crostini’s on grill or drizzle with olive oil & bake in oven if using fresh bread

Assemble:

- Crostini

- Spread basil goat cheese

- Sprinkle black pepper

- Add strawberries

- Top with parsley & extra drizzle of reserved strawberry sauce