Press the Goldenberries between your thumb and index finger to flatten, then slice each berry very thin into strips. Place in a mixing bowl and set aside.

Preheat the oven to 350° F. In a 9x11-inch glass casserole dish (or similar size), add the strawberries, vinegar and agave syrup. Toss well, then arrange the strawberries cut-side down. Bake for 18-20 minutes until strawberries are very soft and have released some of their juices. Add the hot strawberries as well as all of the pan juices to the mixing bowl with the Goldenberries, sprinkle with black pepper, and toss gently. Refrigerate for a minimum of 30 minutes up to one day until strawberries are chilled. Slice any large strawberries in half.

Toast the bread slices and brush one side lightly with olive oil. To serve, spread a tablespoon of nut cheese on each toast, and top with the strawberry mixture and juices. Garnish with a couple basil leaves.

Makes 6 pieces

Submitted by Julie Morris