Beautiful, sweet, and in-season British strawberries tossed through savoury balsamic roasted cherry tomatoes and rested on a bed of creamy whipped goat's cheese. The perfect sweet and savoury snack.
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Step 1.
Preheat the oven to 200°C.
Step 2.
Halve the tomatoes and add into a baking tin. Drizzle with balsamic, olive oil, season with salt and pepper, roast for 20-25 mins until softened and bubbling.
Step 3.
Meanwhile, add the goats cheese, Greek yoghurt and heavy cream into a bowl. Whisk together until fluffy. Season with salt and pepper. Transfer the whipped cheese mixture into a piping bag or sandwich bag.
Step 4.
Stir the pesto and olive oil together. Halve the strawberries, quartering any large ones.
Step 5.
Cut the tip of the piping/sandwich bag off and pipe the whipped goat's cheese onto a piece of bread - if you aren’t piping it, spread it on thick, using the back of a spoon. Drizzle over the pesto. Stir the strawberries into the tomatoes and spoon onto the toast. Finish with a crack of fresh black pepper.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Strawberry
Cherry Tomatoes
Balsamic Vinegar
Goat Cheese
Greek Yoghurt
Heavy Cream
Basil Pesto
Olive Oil
White Bread
Olive Oil
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Strawberry
Cherry Tomatoes
Balsamic Vinegar
Goat Cheese
Greek Yoghurt
Heavy Cream
Basil Pesto
Olive Oil
White Bread
Olive Oil
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C.
Step 2.
Halve the tomatoes and add into a baking tin. Drizzle with balsamic, olive oil, season with salt and pepper, roast for 20-25 mins until softened and bubbling.
Step 3.
Meanwhile, add the goats cheese, Greek yoghurt and heavy cream into a bowl. Whisk together until fluffy. Season with salt and pepper. Transfer the whipped cheese mixture into a piping bag or sandwich bag.
Step 4.
Stir the pesto and olive oil together. Halve the strawberries, quartering any large ones.
Step 5.
Cut the tip of the piping/sandwich bag off and pipe the whipped goat's cheese onto a piece of bread - if you aren’t piping it, spread it on thick, using the back of a spoon. Drizzle over the pesto. Stir the strawberries into the tomatoes and spoon onto the toast. Finish with a crack of fresh black pepper.
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