Savory Strawberry Poppers
18-24 Large strawberries
½ cup chopped pecans
½ cup (12 slices) apple wood smoked bacon
10 ounces goat cheese, room temperature
½ cup balsamic vinegar, reduced to a syrup
2 tablespoons chives, chopped finely for garnish
Wash strawberries and slice off green stem. Then turn upside down and cut from the bottom of the strawberry in fourths but do not go all the way through the bottom.
Cook bacon in oven on a rack over a baking sheet at 400 degrees for 20-25 minutes until crisp. Remove and drain on paper towel. When cool, chop finely.
Over medium high heat, reduce balsamic vinegar for about 5 to 10 minutes or until it begins to make a thick syrup. Syrup will thicken as it cools.
Chop pecans, medium to fine. Add room temperature goat cheese to a bowl and fold in pecans and bacon. Add into a piping bag or (a zip lock bag and press into one corner and snip off corner to make a piping bag).
Pipe goat cheese mixture into each strawberry opening up the berry as your piping, sprinkle with chives. Drizzle each berry with balsamic syrup.