Whip heavy cream into goat cheese until mixture is smooth and creamy.
Prepare strawberries by picking leaves off of the stem and cutting them in half. Use a melon baller to scoop out a hole in the strawberry.
Using a pastry bag and tip, pipe goat cheese filling into the strawberry. Garnish with mint leaves.
Preheat oven to 350 degrees F.
Cut brioche into cracker size pieces. Brush with olive oil and season with salt and pepper. Toast in oven until hard like a cracker. When cooled, pipe just a little goat cheese on the cracker and top with a filled strawberry.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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