Goat Cheese and Roasted Strawberry Biscuit Sandwiches
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 1 lb strawberries, sliced
- • 2 tbsp white sugar
- • A dash of vanilla extract
- • 8 oz goat cheese
- • 1 tbsp honey, with more for garnish
- • 2 boxes of Buttermilk Biscuits
- • Thyme, for garnish
Spring is in full swing and that means it’s becoming prime time for fresh fruits and vegetables. This time of year here in the lowcountry, strawberries are ripe and in season. There’s strawberry festivals all over the state, brimming with juicy berries and strawberry-centered recipes. The freshness of the new season is inspiration enough to get into the kitchen and come up with something new, and that is exactly what this recipe became.
These petite Goat Cheese and Roasted Strawberry biscuit sandwiches are a perfect appetizer for a spring soiree, or even an addition to a slow Sunday brunch. Tender, fluffy buttermilk biscuits are sandwiched with melty, baked goat cheese and syrupy, sweet roasted strawberries. I know, it might sound strange to roast strawberries all on their own, but it creates the most delicious, caramelized bite and brings out all the sweetness in the best way. Add some fresh thyme and a drizzle of honey, and this biscuit sammie will be giving you a spring in your step!
Instructions:
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Preheat oven to 400ºF.
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Combine strawberries, white sugar, and vanilla extract in a glass baking dish. Mix until strawberries are well coated.
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Next, slice goat cheese into ¼ inch thick rounds. Add the rounds to a small cast iron skillet and drizzle with about one tablespoon of honey.
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Prepare biscuits to package instructions: simply wrap them in foil and bake.
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Bake both the strawberries, goat cheese, and biscuits for about 20 minutes.
- To assemble, separate the biscuits and slice them in half. Add a spoonful of the melted goat cheese, some of the roasted strawberries, and thyme leaves. Place the top of the biscuit back on and drizzle with honey.
