1 cup strawberries, rinsed, culled and gently mashed
1/4 cup fresh ricotta or goat cheese
1/2 teaspoon balsamic vinegar
8 butter cookies (you can use the French LU or any good butter cookies available)
Fresh mint for decoration
Yield: 4-8 servings
Mix strawberries, cheese and vinegar. Spread the mixture on the cookies and place a mint leaf in the center. Serve as is to end a summer brunch or plate on top of a flattened scoop of vanilla or strawberry ice cream for a fancy dinner.