I had some beautiful Florida strawberries, as well as some open cream cheese, that were on the verge of going bad. In the past I’ve combined the two, but by scooping off a little cream cheese, smearing it on the outside of strawberry and then taking a bite. And, of course repeating the process a number of times.
This morning though, when I saw both the strawberries and cream cheese were nearing the end of their shelf life, it got me wondering if there was a way to take this fun combo and make it easier to share. And that’s how these Strawberry and Cream Cheese Bites came about.
They make a great almost-spring breakfast, like I’m having today, or a good brunch addition. They’re gluten-free, and you can make them vegan by using vegan cream cheese.
1 package Cream Cheese (I used Philadelphia 1/3 less fat)
Slice the strawberries in two spots — just under the stem where it start to expands and at the bottom where it tappers down. It will leave you with three separate pieces – a top (the stem), a middle and a bottom.
Take the middle piece and smear a chunk of cream cheese on the large end. Top it with the stem.
Flip it so the bottom of the strawberry is facing up, and smear another chunk of cream cheese on there. Top with the bottom piece you cut off earlier.
If your cream cheese is not firm, stick a toothpick through the center to hold it all together. I made them both ways and they stayed together fine without the toothpick, too. Serve immediately.