Fruit Carpaccio is a play on traditional meat carpaccio. This Fruit Carpaccio with Minty Strawberries is so much fun, elegant and super tasty!I really like using fruit to make a “carpaccio” of sorts. And this Strawberry Carpaccio is beautiful and delicious.
What is Carpaccio?
Traditionally carpaccio is super thinly sliced or pounded meat or fish. It’s served raw, and usually as a first course. My fruit Carpaccio is simply a fun play on this.
What’s in Fruit Carpaccio with Minty Strawberries
- fresh mint
- goat cheese
As we all know, the way we slice foods in different ways can affect the overall experience.
When we thinly slice strawberries they make for a lovely and elegant presentation.
When to Serve Fruit Carpaccio
This Minty Strawberry Carpaccio is a lovely appetizer or dessert for a summer dinner party.
- The amount of sugar you add will depend on the sweetness of your strawberries. Taste them before you begin!
- The longer you let the strawberries marinate, the more intense the mint flavor will be.
- The goat cheese is delicious with strawberries and mint — however, if you’d like to keep this dish vegan, skip it.
- If you want to add a bit more pizazz, add finely chopped pistachios or macadamia nuts for garnish.
More fruit carpaccio recipes:
Fruit Carpaccio is a play on traditional meat carpaccio. This Fruit Carpaccio with Minty Strawberries is so much fun, elegant and super tasty!
- ¼ cup water
- 1 to 2 tablespoons granulated sugar
- about ½ cup loosely packed mint leaves, washed and dried
- 1 cup strawberries, washed and dried, thinly sliced (about 1/8-inch thick)
- 1 tablespoon goat cheese, crumbled
Add the water, sugar and mint leaves to a small saucepan over high heat. Bring to a boil and then immediately remove from the stove. This will be a minty syrup -- let it cool until it's warm, but not cold.
Place the sliced strawberries in a small to medium-sized bowl or glass container and pour the syrup over them.
Let the strawberries marinate at room temperature for 1 hour and up to overnight in the refrigerator.
Drain the strawberries from the liquid and mint leaves (save the minty syrup), and arrange them in a layered, circular pattern between two small plates.
Add about half of the goat cheese to each plate, and drizzle with some of the remaining syrup. For a lovely green touch, you can add fresh mint leaves (that have not been in the marinade), to the plates.