Test Kitchen - Goat Cheese Stuffed Strawberries

I am well aware that many of you were gasping when I posted up that picture of goat cheese as a Test Kitchen ingredient. I'm sorry that I haven't cooked with it before! I just have not had a burning desire to buy myself a log of the delicious stuff but once my curious parents did, it was time to snatch a portion. Seeing as last week was crazy and I was traveling, the recipe had to be made quickly without too much work both in prep and eating time. Luckily, strawberries were ready to hold up to the task. Check out this simple and quick recipe for a tasty snack.

Step 1: Ingredients (yields 1lb berries - varies in individual #)

• 1 lb strawberries, hulled
• 3-4 oz. goat cheese
• 1/4 tsp dried thyme (more if using fresh)
• almond milk

Step 2: Prepping the ingredients
You can use a huller or you can use a paring knife (I did the latter) to take off the tops of your strawberries and create a compartment for the goat cheese mixture. To make them more presentation worthy, you can also slice very thinly off the bottom to help them stand on a plate. In a bowl, crumble goat cheese before adding in thyme. Slowly add in almond milk (I chose this for its subtle almond taste but you can switch it up with another creamy liquid) and mix as you're adding until you've created a smooth filling.


Step 3: Finishing
Let the goat cheese mixture come closer to room temperature before filling strawberries to make your life easier. You can use a piping bag or a good ol' spoon (for a messier look). Fill strawberries and enjoy!


This week's Test Kitchen ingredient: old-fashioned whole grain oatmeal
I supposed I could just eat the oatmeal regularly for breakfast like a lot of people do but that takes the joy out of it. I want to see what else can be done with these. The picture will be up later today on Facebook where you can post your comments on what you think I should do with it. I'll check out your suggestions and have a recipe up with oatmeal next Tuesday! Comment away!



Photography by Minerva Thai.