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["In a shallow bowl or dish, mash together the chevre and the ricotta with the back of a fork.", "Lightly oil a 3"" x 6"" mini loaf pan with olive oil.", "Or use MrsWheelbarrow's alternate extraction method and line the mini loaf pan with plastic wrap. (Thanks for the tip, MrsW!)", "Spread 1/3 of the cheese mixture into the bottom of the pan. Cover with a single layer of mint leaves, and gently press them into the cheese. Drizzle with honey and sprinkle with sea salt. Continue with another layer of cheese, followed by a layer of mint leaves, drizzle of honey and sprinkle of sea salt. Spread the last layer of cheese on top, another drizzle of honey and a sprinkle of sea salt. Place a piece of plastic wrap on the top layer of cheese to keep it moist, or gather up the overhanging plastic.", "Refrigerate for a half hour.", "Remove cheese from refrigerator. Combine the strawberries, sugar, black pepper to taste, lemon zest and aceto balsamico. Stir together gently and let macerate for a few minutes.", "Remove or unwrap top layer of plastic wrap from the cheese. Invert the mini loaf pan onto a serving dish. Spoon strawberries over top.", "Garnish with additional fresh mint leaves. Serve with crackers or crostini."]
