ROUGETTE Bavarian Red with Strawberries and Crispy Sage


Buttery and creamy ROUGETTE  Bavarian Red harmonizes with a symphony of flavors in this simply decadent appetizer.

Vibrant and fragrant strawberries and sage are a wonderful complement to buttery ROUGETTE Bavarian Red. In this pairing, the initial juicy, sugary-sweet flavor of strawberry is followed by grassy, crispy sage, which breaks and folds into the creamy slice of ROUGETTE. A sweet-sour balsamic reduction rises and harmonizes with the strawberries, and a final snap of the water crackers leads to a subtle encore of heat from the spicy red pepper jelly. Let the applause begin.


ROUGETTE Bavarian Red with Strawberries and Crispy Sage

½ cup balsamic vinegar
4 oz. ROUGETTE Bavarian Red
¼ cup red pepper jelly
½ T. olive oil
Fresh sage
2 cups strawberries, washed and sliced
Water crackers

1. In a medium skillet, reduce the balsamic vinegar, on medium heat, until syrupy (Note: err on the thinner side, as it will thicken more as it cools). Set aside.
2. Pour olive oil in a small skillet heated to medium-high heat. Fry sage leaves until crisp, about 5 seconds per side and set aside on a paper towel lined plate. Let cool.
3. Slice ROUGETTE cheese in ¼ inch thick slices and then cut in 1″ by 1″ pieces.
4. Spoon a ½ teaspoon of balsamic reduction on each cracker, top with cheese, ½ teaspoon red pepper jelly, fried sage leaf and sliced strawberry.