Instructions

1. Preheat oven to 400 degrees F.
2. In a baking (or casserole) dish, or a Dutch oven or whatever, plop your feta and top with 1/4 cup of your olive oil.
3. In a separate baking dish, dump in your strawberries, remaining olive oil, and sugar.
4. Bake (either covered or uncovered, doesn't really matter) in the oven for 24 minutes to 1 hour, until strawberries are beginning to reduce down and look juicy, and your feta begins to brown around the edges. You may want to remove one or the other at different times depending on when it looks best.
5. With an electric mixer, or with a kitchen-aid, whip together your feta and olive oil. If Feta is naturally mid-fat, and you need the fat from the olive oil to make it whip correctly. If you want it smoother, or creamier, add a couple of tablespoons of heavy cream or even a little extra oil. Careful not to overwhip or it can become a bit gritty.
6. Using a fork or even a wire whisk, mash your berries a bit into the juice to break them down a bit.
7. In a serving dish, add your feta, top with strawberries and juice. Top with a chopped basil and a balsamic reduction.