1/4 cup plus 2 tablespoons Full Circle Organic cream cheese, softened
1 tablespoon Full Circle Organic honey
Chopped fresh basil leaves and/or lemon zest for garnish
Lemon-Poppy Seed Shortbread: In large bowl, beat powdered sugar and butter on medium speed 2 minutes or until fluffy. Add egg white and vanilla; beat 2 minutes or until incorporated. Add flour and salt; beat on low speed 1 minute or just until incorporated. Add lemon zest and poppy seeds; beat 30 seconds or just until incorporated.
Transfer dough to work surface dusted with flour; form into 14 x 2-inch log and wrap with plastic wrap. Refrigerate dough at least 2 hours or up to 1 day.
Preheat oven to 350°. Line 2 rimmed baking pans with parchment paper. Slice dough on a slight bias into 20 (1/2-inch-thick) slices; place 2 inches apart on prepared pans. Bake 18 minutes or until edges are lightly browned and firm; cool on pans 30 minutes.
Strawberry-Rhubarb Compote: In medium saucepan, heat 1 cup strawberries and remaining ingredients to a boil over high heat; reduce heat to low and simmer 10 minutes. Add remaining 1 cup strawberries; simmer 5 minutes and cool 30 minutes.
Whipped Chèvre: In medium bowl, beat chèvre, cream cheese and honey on medium speed 2 minutes; increase speed to high and beat 30 seconds or until light and fluffy.
Spread shortbread crostini with whipped chèvre; top with strawberry-rhubarb compote and garnish with chopped basil and/or lemon zest.