Fruit Carpaccio is a play on traditional meat carpaccio. This Fruit Carpaccio with Minty Strawberries is so much fun, elegant and super tasty!
Appetizer, First Course
fresh fruit desserts, appetizers for parties
AuthorValentina K. Wein
1 to 2tablespoonsgranulated sugar
about ½cuploosely packed mint leaves,washed and dried
1cupstrawberries,washed and dried, thinly sliced (about 1/8-inch thick)
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.