Author Notes: I was itching to “create” something. I had puff pastry sheets in the freezer, fresh strawberries from the farmer’s market and goat cheese so I decided to put them together. I have a new found love for goat cheese. I tried it at a farmer’s market several weeks ago and my knees almost buckled. The gentleman selling the cheese was also the maker of the succulent cheese. He told us about his farm and how his family is involved in the business. I love hearing about their stories. His story reminded me of the days when my dad used to make cheese in India.
The warm and buttery puff pastries with the salty and smooth gaot cheese topped with cold and sweet strawberries was so delightful on a cozy Sunday evening. This can be served as an appetizer or even dessert. —themessimake.com
cup strawberries – chopped
tablespoon mint – chopped
tablespoon honey or agave nectar
teaspoon crushed black pepper
cup Goat cheese spread
puff pastry sheets – thawed (If you use the 8″x8″ sheets, then you will need 3. If you use the regular pepperidge farm sheets, then you will need 1 & 1/3. You could also you the puff pastry shells.)
- Pre-heat the oven at 350º F.
- Mix in strawberries, mint, honey or agave nectar and black pepper in a bowl and refrigerate.
- Coat the muffin pan with cooking spray.
- Cut the puff pastry sheets into 2″x2″ squares and place one in each muffin cup.
- Bake for 15-20 minutes or until the puff pastries are golden brown.
- Spread a spoonful of goat cheese on each puff pastry and a spoonful of strawberry mixture.
- Eat while the puff pastries are still a bit warm.