Lately I have been really obsessed with goat cheese. Or to be more specific, goat cheese + fruit. Most often I just add both to a salad, but there have been a few stand-out dishes that were a bit more involved. I came across this recipe in Southern Living a few months ago, and I've been waiting for a chance to make it ever since. During strawberry season, we always have at least one big container of strawberries in the fridge, yet somehow I just kept forgetting about this. But one day when pickings were slim for lunch, I was going to just make a snack plate of some fruit and cheese, when I suddenly remembered this recipe. Luckily, I had pretty much everything on hand, so I excitedly threw this together.
And I absolutely LOVED it. Given my love for all things fruit and goat cheese, that should come as no shock though. And while I loved the cheese and the strawberries together, what made this sandwich killer was the pepper jelly. Just a hint of spice mixed with the sweet strawberries and tangy goat cheese just put it over the top. This made an awesome lunch, and one I plan to enjoy as often as possible during strawberry season.
Want more goat chese?
Blueberry-Goat Cheese Focaccia
Grilled Asparagus with Rosemary and Goat Cheese
Peppered Pear and Goat Cheese Scones
Roasted Beet Salad with Goat Cheese and Spicy Pecans
Herb and Goat Cheee Biscotti
Goat Cheese Bruschetta
Goat Cheese and Strawberry Grilled Cheese
adapted from Southern Living, March 2011
makes 3 sandwiches
- 4 oz. goat cheese, softened
- 6 slices bread
- 5 tsp red pepper jelly
- 3/4-1 cup sliced fresh strawberries
- 6 large basil leaves, sliced thin
- salt and pepper to taste
Spread one side of each slice of bread lightly with butter. Flip the bread over, spread half the slices with pepper jelly, and top with half the goat cheese. Lay the strawberry slices in a single layer, sprinke with basil, salt, and pepper, then spread goat cheese on the remaining slices of bread. Top the strawberry side with the reamining bread.
Cook sandwiches 2-3 minutes per side, or until golden-brown. Serve.