Pistachio-Encrusted Strawberry Skewers with Beach Plum Drizzle
Writer: Cape Cod Life Publications
Pistachio-Encrusted Strawberry Skewers with Beach Plum Drizzle
Writer: Cape Cod Life Publications
Ingredients
SKEWERS
- 1 lb large fresh strawberries hulled
- 1 Tbsp local honey
- 2 cups pistachios finely chopped
- 1 jar Bartlett’s Farm Beach Plum Jelly
- fresh mint small leaves, for garnish
WHIPPED GOAT CHEESE
- 6 oz goat cheese
- 3 oz cream cheese
- 1 Tbsp Greek yogurt
- 1 Tbsp lemon juice
BEACH PLUM DRIZZLE
- 6 strawberries mashed
- juice of 1 fresh lime
- 1 Tbsp local honey
- 1/4 cup Bartlett’s
- Farm Beach Plum Jelly
Instructions
- Slide one large strawberry onto a short bamboo skewer. Drizzle with honey, then roll in the chopped pistachios to coat evenly.
- Whip the goat cheese, cream cheese, Greek yogurt, and lemon juice together until smooth. Chill in the freezer until firm enough to roll.
- Roll the goat cheese mixture into small balls and thread one onto the bottom of each skewer.
- For the drizzle, combine the mashed strawberries, beach plum jam, lime juice, and honey in a small saucepan and warm gently over low heat.
- Arrange the skewers on a platter and drizzle generously with the warm strawberry–beach plum sauce.
- Garnish with fresh mint and a final scatter of chopped pistachios. Serve immediately.
Notes
A one-bite showstopper for a summer gathering. Sweet Bartlett’s Farm strawberries are rolled in local honey and crushed pistachios, threaded with a whipped goat cheese, then finished with a warm strawberry–beach plum sauce. Make the components ahead and assemble just before guests arrive
Recipe provided by Iris McNally, Iris & Company Catering, as seen in Cape Cod HOME Summer 2026.
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