This crostini from Karen Small at the Flying Fig in Cleveland, topped with goat cheese mousse, red-wine caramel, and strawberry compote, is a delightful example of a dish that combines sweet and savory. Each component can be used in a variety of sweet and savory ways: The caramel, for instance, is great drizzled over pecorino cheese or vanilla ice cream.

Ingredients

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

Directions

• 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.
• 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.
• 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.
• 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.