Goat Cheese and Strawberries with Mint-Balsamic Glaze

When award-winning cookbook author Georgeanne Brennan lived in France, she made and sold goat cheese, which she appreciates for both its flavor and versatility, as it can be used in any course from appetizer to dessert. In this recipe she whips some cream into goat cheese to create an uncommonly light dessert that’s perfect for late spring and early summer, when both strawberries and mint are abundant at the farmers’ market.

 

Goat Cheese and Strawberries with Mint-Balsamic Glaze

 

6 oz. (185 g) soft goat cheese, at room temperature

1/4 cup (2 fl. oz./60 ml) heavy cream

3/4 cup (6 oz./185 g) sugar

1/4 cup (2 fl. oz./60 ml) balsamic vinegar

2 Tbs. minced fresh mint, plus finely shredded mint for garnish

About 1 lb. (500 g) strawberries, halved or quartered, or sliced if large

 

In a bowl, using an electric mixer, beat together the cheese, cream, and 1/4 cup (2 oz./60 g) of the sugar until the mixture is fluffy. Set aside.

 

In a saucepan over medium-high heat, combine 1/2 cup (4 fl. oz./125 ml) water and the remaining 1/2 cup (4 oz./125 g) sugar. Bring to a boil, stirring to dissolve the sugar. Boil until a syrup forms, about 5 minutes. Add the vinegar and continue to boil until a glaze forms that thinly coats the back of a metal spoon, 1 to 2 minutes longer. Remove from the heat and stir in the minced mint.

 

To serve, divide the cheese mixture equally among 6 dessert plates or bowls. Spoon the strawberries
alongside and drizzle them with the syrup. Garnish the cheese mixture with the shredded mint and serve at once. Serves 6.

 

Recipe adapted from Williams-Sonoma Cheese, by Georgeanne Brennan.