While most of my 4th of July food memories conjure up images of hot dogs and potato salad, this weekend I couldn’t help but remember this hors d’oeuvres that I served up last year this time at my friend’s wedding. It’s a play on savory and sweet, honors the season with the use of strawberries and basil, is thoroughly delicious and the presentation will wow the most unassuming barbecue guest. Happy 4th! Enjoy.

Ingredients:
1 pint strawberries
3 oz goat cheese (chevre preferred)
1/4 C. milk
1/2 C. balsamic vinegar
15 – 20 basil leaves

Directions:
We’ll begin by reducing the balsamic vinegar. Pour the vinegar into a saucepan and place on stove top over medium low heat, stirring constantly for 7-8 minutes, or until the vinegar takes on a syrupy consistency and is sweet to taste. Set aside. Next, combine the goat cheese and milk and whip with a fork until the mixture is free of any clumps and is uniform in consistency. Slice the tops off all the strawberries and use a small spoon or melon baller to hollow out the strawberry. (We’re looking to create a space for the goat cheese mixture, but still want some strawberry goodness to remain, so be conservative in your hollowing efforts). Next, using a small spoon or pastry bag, fill the hollowed out strawberry with the goat cheese mixture. Add a basil leaf to garnish and drizzle with balsamic reduction. Swoon.