Raspberries with Goat Cream and Basil

FreSh raSPBerrieS with a tangy goat cream are a quintessential taste of summer in Southern Quebec.

Soft Goat Cheese 1 x 4 oz log

Plain Yogurt 4 Tbs

Fresh Raspberries 8 oz

Fresh Basil Leaves ½ cup

Extra Virgin Olive Oil for drizzling

Freshly Ground Black Pepper to taste

Crackers or Flatbread for serving 1 IN a small bowl, mash the goat cheese with the yogurt, using a fork. Whisk until you have a thick cream.

2 SPREAD the cream on a platter and scatter with the raspberries and basil leaves. Add a few grinds of black pepper and drizzle with the best extra virgin olive oil you can afford.

3 SERVE with crackers, flatbreads or pita for scooping.