Best made with bright, sweet-smelling berries, this recipe can be an appetizer to share or a snack to have all to yourself.
Ingredients
- 20 pecan halves, toasted
- 10 fresh ripe strawberries
- 2 ounces sliced prosciutto
- 3 ounces cream cheese, room temperature
- 3 ounces plain goat cheese, room temperature
- 1 teaspoon honey (optional)
- ½ teaspoon ground cardamom
Preparation
Preheat oven to 350°F.
Toast the pecan halves by placing them in a single layer on a metal sheet pan. Place in the oven and bake for about 10 minutes. (I like to say “once I can smell them, they’re ready.”) Set aside and allow to cool to room temperature.
Leaving the stem on, slice each strawberry in half long-ways. On the rounded side of each piece, cut a small sliver off of the bottom, so it sits flat on a plate.
For Filling:
Cut prosciutto into very thin short strips and set aside.
Using rubber spatula, mix cheeses and honey until evenly blended. Fold in cardamom and prosciutto strips. This will form a chunky texture.
Rolling about ½ teaspoon of cheese mixture between 2 small spoons, make an oval ball and place onto each berry half. Add a toasted pecan to the top of each half.
Serve at room temperature.
About this recipe
Chef’s Note: Without the optional honey this recipe is keto. It works best with very fresh and ripe sweet berries.
