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Active time
15 minutes
Total time
15 minutes
8 servings
Serving Size
2 stuffed strawberries

16 large strawberries (about 1 pint)

4 ounces cream cheese

2 ounces blue cheese, crumbled

¼ cup shelled pistachios, chopped

2 tablespoons chopped chives

½ teaspoon ground white pepper, plus more to taste

2 tablespoons balsamic vinegar

2 tablespoons olive oil

salt to taste

  1. Cut a sliver of each strawberry and reserve. Using a small melon baller, hollow out a small portion of the strawberry and set aside.
  2. In a medium-size mixing bowl, mix together cream cheese and blue cheese. Add pistachios, chives, and pepper, and mix to combine.
  3. Pipe cheese mixture into the strawberries.
  4. In a blender, purée the reserved hollowed-out strawberries and balsamic vinegar. Slowly pour in the olive oil. Add salt and pepper to taste.
  5. Pour thin strips of vinegar mixture onto plates, and place strawberries on top.

Recipe Courtesy of Clemson Blue Cheese


Calories: 140
Total Fat: 12g
Sodium: 140mg
carbohydrate: 6g
Fiber: 1g
Total Sugar: 3g (Added Sugar: 0g)
Protein: 4g

Yield: 8 servings

Serving Size: 2 stuffed strawberries

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