Honey Roasted Strawberry Chef’s Chèvre Smoothie

Makes 1 serving


6-8 large strawberries, hulled

1 tablespoon honey

1 cup coconut water

3 tablespoons of Laura Chenel’s fresh chèvre (Chef’s Chèvre, Original Log or Chabis)

½ cup Greek yogurt

4 large basil leaves, roughly chopped


  • Preheat oven to 350°F. On a small baking sheet, toss the strawberries with the honey and roast for 5 minutes. Remove from oven and all to cool for a few minutes.
  • Place all other ingredients into a blender or food processor. Add the strawberries and process until smooth.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s and Marin French Cheese, 2015