Long title for such a simple dish. After successfully making a batch of fromage blanc I wanted to test it out in a relatively unadulterated way. Sweetening it lightly with honey and serving it atop fruit seemed like a logical choice, especially after reading many blog posts (like this one) that used fromage blanc in simple, sweet preparations. Given all the work that went into the cheese though I knew it couldn’t just be any fruit so I decided on some strawberries from my CSA share and bananas. To make the bananas a little bit more special I roasted mine in the oven. This is one of my favorite techniques because it is simple and really brings out the sweetness and complexity of the fruit. It’s been awhile since I’ve used roasted bananas in something but Carolyn of Food Gal’s recent post about Roasted Banana Muffins reminded me how much I missed doing this. The resulting recipe is great for a light breakfast or a fruity dessert.
Eating it also took me back to a lovely lunch I enjoyed at Chez Panisse while in California. Even though the ingredients and flavors were very different than anything we had that day, the style of preparation was similar. It’s all about taking things that are naturally wonderful and pure and bringing out the best in each ingredient. Cliche, I know, but somehow it makes the food seem more special and makes it easier to slow down and enjoy every bite. Anyway, I’ll jump off my soap box and get to the recipe. This is quite a lovely, simple dish though and achievable even if you don’t make your own fromage blanc. Thankfully, Vermont Butter and Cheese makes a version of fromage blanc with skim milk that I found readily available at my local Whole Foods. However, substituting whipped cottage cheese or even mascarpone would be a great adaptation. The latter would yield something a little more indulgent, but no less yummy.
-1/2 cup strawberries, hulled and sliced in half
-1/4 cup fromage blanc
-1 teaspoon honey, plus additional for drizzling
Place your banana, unpeeled, on a sheet pan or baking dish and roast in a preheated 400 degree F oven until the skin is black. Remove from the oven and let cool slightly.
Meanwhile, mix together the fromage blanc and honey and set aside. Once the banana is cool enough to handle, peel and cut into chunks. Place chunks in the bottom of a bowl. Top with sliced strawberries and dollop sweetened fromage blanc on top. Drizzle with additional honey for garnish as desired.