Our first recipe embraces bright red color in these very tasty bites that you can serve before the main meal with either a chilled glass of white wine or a mellow red, like a Merlot. This recipe takes Strawberries to the savory side while retaining a small sum of their natural sweetness to balance the robust flavors in the rest of the chutney and goat cheese. This chutney is an easy quick-cooked version, meant to be served warm with the goat cheese. In a non-stick saute pan add:


  • 1 tbsp olive oil
  • 1 chopped shallot
  • 1/2 clove minced garlic
Saute just until the shallot is softened but not browned. Add:
  • 1/2 pound ripe strawberries, cut in quarters
  • 1 to 2 tsp honey
  • pinch salt
  • 1/4 tsp ground thyme
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly ground black pepper

Saute together over medium high until the mixture reaches a thick jammy consistency. In the last couple of minutes of cooking time stir in:

  • 1 1/2 tbsp balsamic vinegar
Taste the chutney in the last minute of cooking. If it is too sweet you can add a little more balsamic vinegar; if too sour, add a little more honey to taste. Serve on toasted baguette pieces that have been brushed with garlic oil or garlic butter along with:
  • 3-4 ounces goat cheese (aprox.)