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