Goat Cheese and Strawberries with Mint-Balsamic Glaze


I like goat cheese for its flavor and versatility. When I lived in France, I used to make and sell it. Goat cheese can be used for any course from appetizer to dessert and goes well with just about everything, savory or sweet. Whipping some cream into the cheese lightens it.


  • 6 oz (185 g) soft goat cheese, at room temperature
  • ¼ cup (2 fl oz/60 ml) heavy cream
  • ¾ cup (6 oz/185 g) sugar
  • ¼ cup (2 fl oz/60 ml) balsamic vinegar
  • 2 Tbsp minced fresh mint, plus finely shredded mint for garnish
  • About 1 lb (500 g) strawberries, halved or quartered, or sliced if large


In a bowl, using an electric mixer, beat together the cheese, cream, and ¼ cup (2 oz/60 g) of the sugar until the mixture is fluffy. Set aside.

In a saucepan over medium-high heat, combine ½ cup (4 fl oz/125 ml) water and the remaining ½ cup (4 oz/125 g) sugar. Bring to a boil, stirring to dissolve the sugar. Boil until a syrup forms, about 5 minutes. Add the vinegar and continue to boil until a glaze forms that thinly coats the back of a metal spoon, 1–2 minutes longer. Remove from the heat and stir in the minced mint.

To serve, divide the cheese mixture equally among 6 dessert plates or bowls. Spoon the strawberries alongside and drizzle them with the syrup. Garnish the cheese mixture with the shredded mint and serve at once.