Strawberry Jam with Honey Whipped Goat Cheese

 

6 C. fresh sliced strawberries

2 tsp. lemon juice

2-4 T. honey

3 T. balsamic vinegar

kosher salt and black pepper

Honey Whipped Goat Cheese

1 log (10 oz.) goat cheese

3 oz. cream cheese, at room temperature

2-3 T. honey

black pepper

fresh basil and thyme, for serving

 

To make the jam: Add the strawberries and lemon juice to a medium-sized pot set over high heat. Bring the mixture to a boil, once boiling, use a spoon to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Mix in the honey, then the balsamic vinegar. Remove from the heat and let cool. This should thicken more as it cools. To make the goat cheese: Add the goat cheese, cream cheese, honey, and a pinch of salt to a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving. To serve: spread warm onto grilled bread with whipped goat cheese. Top with strawberry jam, basil, thyme, and flaky sea salt. Or, spoon the goat cheese into a serving bowl and top with the warm jam. Add basil, thyme, and sea salt. Serve with bread or crackers.