Ingredients

• Ingredients
  1. 2 cups dry red wine
  2. 1/2 cup ruby port
  3. 1 teaspoon whole black peppercorns
  4. 1 shallot, minced
  5. 2 thyme sprigs plus 1/2 teaspoon chopped thyme
  6. 1 1/2 cups sugar
  7. 4 cups strawberries, hulled (2 pints)
  8. 2 teaspoons finely grated orange zest
  9. 2 tablespoons water
  10. One 11-ounce log of fresh goat cheese, softened
  11. 2 tablespoons heavy cream
  12. Pinch of freshly ground pepper
  13. Crostini and toasted walnuts, for serving

Directions

1. In a saucepan, bring the wine, port, black peppercorns, shallot, thyme sprigs and 1 cup of the sugar to a boil, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook over moderate heat, without stirring, until syrupy and reduced to 1 cup, about 35 minutes. Strain and discard the solids. Let the caramel cool slightly.
2. Meanwhile, in a medium saucepan, toss the strawberries, orange zest, water and the remaining 1/2 cup of sugar and let stand until juicy, about 30 minutes.
3. Bring the strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 minutes. Transfer the compote to a bowl and let cool.
4. In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper and chopped thyme until creamy. Spoon the mousse into a bowl and serve with the compote, caramel, crostini and walnuts so guests can assemble their own.

Make Ahead

The caramel, strawberries and mousse can be refrigerated separately for up to 3 days. Bring to room temperature before serving.

Notes

The Flying Fig, 2523 Market Ave., Cleveland; 216-241-4243.