Whipped Goat Cheese Board with Confit Tomatoes and Strawberries

30 minutes
25 minutes
4-6

A Story of Flavour to Share

Grazing boards are one of this year’s biggest trends—colourful, generous and perfect for bringing people together.
This SAVOURA version highlights everything we love: the brightness of our greenhouse-grown tomatoes, the sweetness of our strawberries and a blend of textures that makes every bite shine.

A simple, modern and festive creation to brighten winter evenings, and to write a new chapter in your story of flavour.

Ingredients

Confit Tomatoes

1/2 container SAVOURA Cerizo cherry tomatoes (680 g)
30 ml (2 tbsp) olive oil
1 sprig fresh rosemary
2 garlic cloves, crushed
Salt and pepper, to taste

Whipped Goat Cheese

300 g softened goat cheese
125 ml (1/2 cup) plain Greek yogurt
10 ml (2 tsp) honey
Pepper, to taste

For the board

1/2 pack SAVOURA vine-ripened cocktail tomatoes (907 g), quartered
15 ml (1 tbsp) balsamic glaze
60 ml (1/4 cup) shaved Parmesan
Fresh basil leaves
250 ml (1 cup) SAVOURA strawberries, halved
15 ml (1 tbsp) honey
80 ml (1/3 cup) pistachios
Croutons, to serve

Preparation

Make the confit tomatoes

Preheat oven to 325 °F (163 °C).
Spread the cherry tomatoes onto a parchment-lined baking sheet.
Drizzle with olive oil. Add rosemary and garlic. Season with salt and pepper, then toss.
Bake for 25 minutes, until tender and slightly burst.
Let cool.

Prepare the whipped goat cheese

In a food processor, combine goat cheese, Greek yogurt and honey.
Season generously with pepper.
Blend until smooth, creamy and airy.

Assemble the board

Spread the whipped goat cheese onto a large board or serving platter.
Arrange the confit tomatoes and cocktail tomatoes on one side.
Drizzle balsamic glaze over the confit tomatoes.
Top the cocktail tomatoes with shaved Parmesan and basil.
Arrange the strawberries on the other side, drizzle with honey and add pistachios.
Serve with crisp croutons.