Strawberry & Goat Cheese Crisps

Posted by Aleah & Nick on Friday, June 22, 2012 · Leave a Comment

Happy first Friday of summer! What’s on your agenda? Hoping something splendid is up your sleeves. We’ve been plugging away with a super fun week with clients, site visits and wedding and party prep and, as always, we managed some fun at Pike Place Market. Have you been? It’s pretty spectacular and almost over-stimulating. The colors, the smells, the people and their wares and fresh-as-can-be food, vegetables, baked goods and seafood are amazing. Stay tuned for Monday’s post with some fun summer photos from our stomping grounds.

Speaking of freshness, you may remember last month when Aleah was blogging away about her parents’ hat party {and the tasty goat cheese and food served up fresh from the market}. We brought one of the recipes from that series of posts to life with the ultra talented Noa Azoulay-Sclater from Feather love Photography for RUE Magazine. It was a hit! This is a perfect summer bite to serve to your guests: it’s unexpected, relatively simple to make and it packed with flavor.

Photography by Noa Azoulay-Sclater / Feather love Photography

The steps:

Step 1: wash your potatoes and use a mandoline to slice them into paper-thin chips. Drizzle with olive oil and salt and pepper and place on an ungreased baking sheet.

Step 2: bake for about 20-25 minutes at 350 degress, or until crisped and golden. You likely won’t need to turn them over, but keep a close eye on them as they’re so thin they can burn quickly.

Step 3: slice the strawberries into thin slices

Step 4: place your chips on a decorative tray and place the goat cheese in a plastic baggie, trimming off the tip {an instant pastry piping bag!}. Let the cheese set out for about a half an hour so it’s pliable.

Step 5: pipe a dollop of goat cheese onto each chip

Step 6: cut the basil into tiny threads {roll up like a cigar and cut into thin strips}

Step 7: top the chips with strawberries and basil

Enjoy and happy weekend!