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Rougette Bavarian Red with Strawberries and Crispy Sage

This a perfectly little appetizer that is amazingly sweet, savory, spicy, creamy, and crispy all at the same time! You wouldn’t think this combination of ingredients would work, but it does!


  • ½ cup balsamic vinegar
  • 4 oz. Rougette Bavarian Red
  • ¼ cup red pepper jelly
  • ½ t olive oil
  • Fresh sage
  • 2 cups strawberries washed and sliced
  • Water crackers


  • In a medium skillet, reduce the balsamic vinegar, on medium heat, until syrupy (Note: err on the thinner side, as it will thicken more as it cools). Set aside.
  • Pour 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 lined plate. Let cool.
  • Slice Rougette cheese in ¼ inch thick slices and then cut in 1″ by 1″ pieces.
  • Spoon a ½ teaspoon of balsamic reduction on each cracker, top with cheese, ½ teaspoon red pepper jelly, fried sage leaf and sliced strawberry.


Original recipe and image source: The Cheese Feed by Kaserei Champignon
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