Made this for a snack and it turned into dinner. It’s sweet, tangy, and peppery all at once.

1 lb fresh strawberries
2Tbsp sugar
2 Tbsp balsamic vinegar

Preheat oven to 400. Line baking sheet with parchment. Slice strawberries and place on baking sheet. Sprinkle on sugar. Drizzle on balsamic. Bake until jammy, about 20 min. Add more sugar to taste—a bit of sweetness is ok, but not as sweet as a strawberry jelly.

Cool before adding to feta dip.

8 oz cream cheese
4 or 5 oz feta
Juice and zest of one lemon
2 Tbsp Olive oil (EVOO)
Salt and pepper to taste (I used black pepper — add a little more than you think you should and go from there. Feta is naturally salty, so just a pinch of salt was fine.)

Add all to a blender and blend until creamy. Add more olive oil as necessary to get to a creamy blend.

To serve, place the feta dip in a bowl. Create a well in the center and add the cooled strawberries.

Serve with fresh bread or pita chunks.