For the goat cheese:
8 ounces of plain goat cheese
1 tablespoon half & half
1 tablespoon of honey
1/8 teaspoon of salt

Place all ingredients into food processor and blend until smooth. Or whisk vigorously by hand.

For the strawberries:
2 cups sliced strawberries
2 teaspoon balsamic vinegar
2 teaspoons honey
1/8 teaspoon salt
Couple cracks of black pepper

Combine all ingredients in a small bowl. Let stand for 30 minutes to macerate.

To assemble:

1/4 cup roasted & salted pistachios
4-5 basil leaves, thinly sliced

Spread goat cheese onto a flat plate or board. Top with macerated strawberries, basil chiffonade and pistachios. Serve with toasted baguette slices.