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My favorite savory Strawberry Jam with Honey Whipped Goat Cheese. Creamy goat cheese, whipped with sweet honey, salt, and pepper. Serve the jam and cheese over grilled bread and top with a tart strawberry balsamic jam. This is the simplest of appetizers, yet so amazingly GOOD – and pretty too! Enjoy for breakfast, brunch, a quick (and easy) lunch, or as a simple appetizer for your next summer picnic.
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I am so excited to share this simple recipe! Way, way back when, when we first started Half Baked Harvest, I created a recipe for blueberry balsamic jam with mozzarella toast.
I remember sharing that recipe and feeling so excited. It was (and honestly still is) a great one!
When I first started out, I had no fear. I didn’t second guess anything I was sharing, and I always felt so happy to share my creativity. Over the years, I’ve lost a little of that confidence, but it’s back today because even though this recipe is different, it’s so good!
And just the prettiest, which you know I love.
Details
Step 1: make the jam
I always make the homemade strawberry jam first. It’s very easy to do and you don’t need anything special. You’ll need fresh strawberries, lemon juice, maple syrup or honey, balsamic vinegar, and a pinch of salt and pepper.
Drop the fresh sliced strawberries into a medium size pot on the stove. Mix with the lemon juice and boil over medium heat until the jam thickens up. Then just before you take the jam off the heat, add the honey and balsamic vinegar.
The honey helps sweeten and thicken the jam, the vinegar is for yumminess.
You can let the jam cool, then store in the fridge in glass jars for a week or so.
Step 2: the goat cheese
When you’re ready to serve the jam, first mix up the goat cheese. Add goat cheese to a food processor with cream cheese, honey, and salt. Then whip everything together until the cheese is light and creamy, it’s easy.
If you’re new to goat cheese, it’s creamy, a little tangy, and I always find it pairs best with something sweet. Typically that means a drizzle of honey, but adding fresh berries really kicks things up.
Step 3: serve it
You can enjoy this jam and whipped goat cheese in so many ways. But my two favorite ways are crostini-style over grilled bread or dip-style with the goat cheese in a bowl and the strawberries on top.
I love to grill up ciabatta bread, then smear the warm bread with the creamy goat cheese. The berries go on top with basil, thyme, and a pinch of sea salt.
Notes, swaps, and substitutions
If you don’t love goat cheese, use cubed feta cheese and whip it with some honey.
For the herbs, you can use any mix of fresh herbs that you love most. I find basil and thyme to pair perfectly with sweet strawberries.
And lastly, while strawberries are my go-to for this crostini, raspberries, blackberries, or even blueberries would all work well. Peaches would be great too!
Looking for other summer appetizer recipes? Here are some favorites.
Pastry Wrapped Baked Brie with Thyme Butter Roasted Plums
Pan-Fried Feta with Peppered Honey
Pan Fried Brie with Peppered Honey and Olives
Lastly, if you make this Strawberry Jam with Honey Whipped Goat Cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Strawberry Jam with Honey Whipped Goat Cheese
Ingredients
- 6 cups fresh sliced strawberries
- 2 teaspoons lemon juice
- 2-4 tablespoons honey
- 3 tablespoons balsamic vinegar
- kosher salt and black pepper
Honey Whipped Goat Cheese
- 1 log (10 ounces) goat cheese
- 3 ounces cream cheese, at room temperature
- 2-3 tablespoons honey
- black pepper
- fresh basil and thyme, for serving
Instructions
- 1. To make the jam: Add the strawberries and lemon juice to a medium-sized pot set over high heat. Bring the mixture to a boil, once boiling, use a spoon to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Mix in the honey, then the balsamic vinegar. Remove from the heat and let cool. This should thicken more as it cools.2. To make the goat cheese: Add the goat cheese, cream cheese, honey, and a pinch of salt to a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving.3. To serve: spread warm onto grilled bread with whipped goat cheese. Top with strawberry jam, basil, thyme, and flaky sea salt. Or, spoon the goat cheese into a serving bowl and top with the warm jam. Add basil, thyme, and sea salt. Serve with bread or crackers.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Does the jam have to be served warm? I’m taking this over to a friends house for Easter brunch.
Hi Lauren,
You could serve at room temp, that would be perfectly okay!
I hope you love this recipe, please let me know if you give it a try!
My daughter is allergic to cow’s milk. What would you substitute fr the cream cheese. I don’t love the vegan variety. Thanks
Hi Carolyn,
I would just skip the cream cheese, no big deal:) I hope you love this recipe! xx
This was so good and decadent.
Hey Ashley,
Wonderful! Thanks a lot for trying this recipe and your comment, love to hear it turned out well! Happy December:) xT
Do you think this would work with peaches instead of strawberries, and feta instead of goat cheese? Thanks!
Hey Em,
Totally, I think that sounds delicious! Let me know if you give this recipe a try, I hope you love it! xT
when grilling the ciabatta bread, do you put olive oil or anything on it first? also, why does it say salt and pepper for the jam ingredients? i don’t see that in the actual recipe description anywhere, just to sprinkle with sea salt when serving. Thanks!
Hey Jaclyn,
Sure, you could put some olive oil on the bread, but you don’t have to:) You can ignore the salt and pepper, sorry about that! I hope you love this recipe! xT
Amazing! SO D-E-L-I-C-I-O-U-S!! THANK YOUI!! My Jam wasn’t very thick and still very much warm when I served it – so I know tomorrow I think it will be even better.
Hey Krista,
Happy Friday! Love to hear that you enjoyed this recipe, thanks so much for trying it and your feedback! xT
Says the goat cheese spread keeps 3 days, but that seems incorrect? Can you advise on this?
Hi Anne,
Sorry, I am not sure what there is to clarify…if you want to make the goat cheese spread in advance, it’s good in the fridge for 3 days as noted:) Please let me know if I can help in any other way! xx
I’m sorry, I don’t see where to add black peeper to the jam or the goat cheese.
Hi Tessie,
Sorry about that, you can just top with salt and black pepper for serving:) Please let me know if you have any other questions, I hope you love this recipe! xT
Made this today, I had key lime goat cheese I had to use up before it expired & everyone loved it! I didn’t have the basil, but it was still a big hit!
Hi Krista,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for making it and your review!! 🍓🫐🍉
If the jam is stored in a mason jar in the fridge will it last longer than a week? About how long until it goes bad?
Hi Rachael,
I would say it’s probably not good after 2 weeks:) Please let me know if you have any other questions! xT
Recipe says goat cheese will keep three days in fridge. What about the strawberry jam? Made this today and is delicious!!
Love to hear this Brooke!! Thanks so much for trying this recipe and your feedback! The jam is good for about 2 weeks in the fridge. Have a wonderful weekend!🌈🌤️ xT
There has been an insane amount of ads lately on your site!! I can barely navigate without accidentally clicking somewhere.
It’s annoying and I will be not visiting.
So sorry to hear this Beck, we will look into this further and appreciate the feedback! xx
Having major problems with your website lately. I’m on Mobile – not sure if it’s happening on desktop as well. The website constantly refreshes and jumps to the top of the page so I hav to scroll down like 30 times over and over to read the full recipe bc it keeps bringing me to the top of the page. There seem to be like 5x the amount of ads all do a sudden too, which don’t normally bother me but this is *extreme*. Every other page also send me to an error that says “there were repeated problems loading http://www.half baked harvest.com”. I think you need to contact your ad provider to see what’s up.
Hi Bets,
So sorry to hear you are having issues! Maybe it is the mobile forum? What browser are you using? We appreciate the feedback! xT
How long will the jam keep in fridge
Thnx Tieghan
Hi Pietro,
The jam is good for up to 2 weeks in the fridge. Please let me know if you have any other questions, I hope you love this recipe! xT
I don’t even need to try this to know it’s going to taste amazing!! I already make something very similar that I call “summer strawberry bruschetta” with grilled bread (I like to use a nice, chewy multigrain), spread with an almost identical goat cheese mixture, topped with fresh chopped strawberries (mixed with a little EVOO, salt, pepper and fresh chopped basil) then drizzle with balsamic glaze! pretty much same flavors, minus the step of cooking a jam. It goes like hotcakes when I serve it at summer gatherings. I’m going to have to try this spin next time! I also love the idea of trying other berries or maybe combining them! Yum!!
Thanks so much Jeanine!! I hope you love this recipe, let me know if you give it a try! Happy Friday! xx
do you think I can can the jam?
Hi Nellie,
I’ve never tried that, but I don’t see why not! Let me know if you give this recipe a try, I hope it turns out well for you! xx
You would definitely need to add more honey or sugar to this for it to be safely canned. Don’t get botulism!
Good morning! Can you substitute frozen berries in this jam? (And in any version of your “Any fruit jam” ? Thanks!!
Hi Alanna,
Totally, frozen berries would be just fine for you to use! Let me know if you give this recipe a try, I hope you love it! xT
I don’t see an amount for the honey in the jam or when to use the maple syrup. Please advise because the jam sounds yummy!
Your recipe says Maple Syrup and directions say honey. Is the amount the same for the honey?
Do you have a preference maple syrup or honey?
Hi Michelle,
So sorry about that, I fixed the recipe, you’re going to use honey in the jam:) Please let me know if you have any other questions! xT
Hi Sharlene,
So sorry for any confusion, you are going to use 2-4 tablespoons of honey in the jam! Please let me know if I can help in any other way! xT