Monday, April 9, 2012

Strawberry Feta Dip

I was trying to think of some kind of spring-y, Easter-y appetizer to take our family get-together, and what says Spring and/or Easter better than strawberries? Not wanting it to be too sweet, I decided to make them savory by using balsamic and feta cheese. Turned out pretty good. I guess it's a dip. I served it with buttery crackers. I suppose over lettuce it could also make a great salad.

16 oz strawberries, diced
2 Tbsp chopped basil
1 Tbsp balsamic vinegar
lots of freshly ground black pepper
8 oz crumbled feta
olive oil

Mix the strawberries, basil, vinegar and pepper. The vinegar will break down the strawberries, which is good, but if it's mixed too early, they'll turn to mush. About an hour is enough time for them to marinate. Mix the feta and olive oil. Spread the feta mixture on a flat serving dish and top with strawberry mixture. Gently toss to mix. Serve with crackers or crostini.

*Now is a great time to eat vitamin C rich strawberries since they're in season. There are several places here in Memphis, like Jones Orchard, you can even go pick your own. Strawberries are also an excellent source of manganese, a trace mineral. Manganese aids in strong bones, synthesizing fatty acids and cholesterol and helps control blood sugar.

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