We love fruit salsa and spicy chutneys paired with tangy chevre.
Our tried and true peach chutney is a winner, but we’re keen give this strawberry salsa a whirl.
Perhaps a good match for that dreamy Tommy Bahama Big Island Goat Cheese we’ve been meaning to duplicate — warm macadamia nut encrusted goat cheese served with mango salsa, flatbread and a sweet soy glaze.
Lucy Waverman, Globe and Mail
This savoury/sweet appetizer is notable for its simple yet rich flavour. Get your goat cheese to room temperature so it will be easier to spread.
6 slices grilled bread
12 ounces (375 grams) goat cheese
1 cup diced strawberries
1 cup diced tomatoes
1 tablespoon lime juice
1 teaspoon finely chopped jalapeno pepper
1/4 cup finely chopped sweet onion such as Vidalia
Pinch freshly ground pepper
2 tablespoons chopped fresh basil
Spread goat cheese over each piece of toast. Combine strawberries, tomatoes, sugar, lime juice, jalapeno, onion and pepper. Stir in basil. Top toasts with salsa.
STRAWBERRY AND CUCUMBER SALAD
This recipe was inspired by cookbook author and chef Hugh Fearnley-Whittingstall’s strawberry and cucumber pickles. The salad makes a wonderful accompaniment to chicken or a great topping for melted brie.
3 cups strawberries, hulled and halved
1 small English cucumber, cut into small chunks (about 2 cups)
1/4 cup seasoned rice vinegar
2 teaspoons granulated sugar
1 tablespoon chopped mint
1 tablespoon olive oil
Salt and freshly ground black pepper
Place strawberries and cucumber in a mixing bowl and toss with vinegar, sugar, mint and olive oil and season with salt and pepper to taste. Let stand for 10 minutes to allow flavours to develop. Serve salad drizzled with juices from the bottom of the bowl. Serves 4.