Chèvre And Basil Stuffed Strawberries

Hulling strawberries creates a large cavity that’s ideal for making stuffed strawberries, with creamy goat cheese, basil and pistachios. Serve the berries as an elegant appetizer or a satisfying snack, one serving (3 berries) offers loads of antioxidants and 9 grams of protein.



Ingredients for servings

    Chèvre and Basil Stuffed Strawberries

  • 1 pint organic strawberries

  • creamy chèvre (goat cheese) room temperature

  • 1 tablespoon finely chopped basil leaves plus 12 small leaves for garnish

  • salt and freshly ground black pepper 1 pinch each

  • 0.25 cup shelled pistachios finely chopped

Directions

  • Wash the strawberries. Using a paring knife, hull the strawberries, creating a cone-shaped pocket in the top of each berry. Pat dry with paper towels.

  • In a small bowl, blend the cheese, chopped basil, salt and pepper with a fork until combined. Spoon the cheese mixture into the bottom corner of a zip-top bag. Cut off a little of the corner of the bag to create a makeshift pastry bag. Pipe the cheese mixture into the strawberries.

  • Dip the top of each berry in the chopped nuts and garnish with one of the reserved basil leaves. Serve immediately or refrigerate up to 4 hours.

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