🍓🧀 Savory Cheese-Stuffed Strawberries (Peppery Appetizer)
Sweet + salty + creamy + a little bite = chef’s kiss
🧺 Ingredients (12–15 strawberries)
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12–15 fresh strawberries (large, firm)
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4 oz cream cheese, softened
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2 tbsp goat cheese or feta (for tang + depth)
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½ tsp freshly cracked black pepper (adjust to taste)
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¼ tsp garlic powder
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Pinch of salt
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Optional add-ins:
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Chopped fresh chives or basil
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Lemon zest (tiny pinch = game changer)
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Drizzle of balsamic glaze (for serving)
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🔪 Instructions
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Prep the strawberries
Wash, dry, remove stems, and slice each strawberry in half lengthwise. -
Make the filling
In a bowl, mix cream cheese, goat cheese (or feta), black pepper, garlic powder, and salt until smooth. -
Stuff
Pipe or spoon about 1–2 teaspoons of filling onto each strawberry half. -
Finish
Sprinkle with extra cracked pepper and herbs if using. Chill 15–20 minutes before serving for best flavor. -
Serve & flex
Optional: drizzle lightly with balsamic glaze right before serving.
💡 Flavor Variations
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Extra Peppery: Add a pinch of crushed pink peppercorns
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Spicy: Tiny dash of chili flakes
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Herby: Swap pepper for fresh thyme or rosemary
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Ultra Fancy: Top with a toasted walnut crumb
❓ Q & A
Q: Do these actually taste good… like savory-good?
A: YES. The sweetness of the strawberry balances the salty, peppery cheese. Even skeptics end up reaching for seconds.
Q: Can I make them ahead of time?
A: Yup! Make up to 24 hours ahead, store covered in the fridge. Add pepper/herbs right before serving.
Q: What cheese works best?
A: Cream cheese for smoothness + goat cheese or feta for contrast. Ricotta works too, but it’s milder.
Q: Are they low-carb / WW-friendly?
A: They can be! Use reduced-fat cream cheese and portion carefully—great for “WW-ish” snacking.
Q: Can I make them dairy-free?
A: Yes—use a dairy-free cream cheese alternative and boost flavor with herbs and pepper.
Q: When should I serve these?
A: Perfect for brunch spreads, holiday trays, summer parties, or when you want to look way fancier than the effort required 😌