Aus Lust am Genießen

ROUGETTE with Strawberries & Crispy Sage


1 wedge ROUGETTE cheese
1 box 34 degrees crackers
1/4 cup Balsamic reduction
1/4 cup red pepper jelly
fresh sage
olive oil
2 cups strawberries, washed and slices


Pour a thin layer of olive oil in a small skillet heated to medium-high heat. Fry sage leaves until crisp, about 5 seconds per side and set aside on a paper towel lines plate. Let cool. Slice ROUGETTE cheese in 1/4 inch thick slices and then cut in 1” by 1” pieces. Pour a ½ teaspoon of reduced balsamic vinegar on each cracker, top with cheese, ½ teaspoon red pepper jelly, fried sage leaf and sliced strawberry.

Pairing Suggestions:

Chilled Prosecco or Champagne

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