Melt 3/4 of the white chocolate chips in a bowl over a double broiler or in the microwave. If using the microwave, melt for 30 second intervals, mixing the chocolate in between, until chips are fully melted.
Add the matcha and whisk until the matcha is incorporated. Dip each strawberry in the matcha chocolate and place on a baking sheet lined with parchment or a Silpat. Place in the refrigerator for about 15 minutes until the chocolate has hardened.
Melt the other 1/4 of chocolate chips in a small bowl using the same method as above. Dip the bottom tip of the matcha-covered strawberries in the white chocolate and place back on the baking sheet. Place in the refrigerator until the chocolate shell is hardened.
STRAWBERRY BRUSCHETTA
Slice the baguette in 1/4 inch slices at an angle. Brush each side with extra virgin olive oil and sprinkle with salt and pepper. Heat a pan over medium high heat and toast each side of the bread until golden brown.
Remove the stems from the strawberries and quarter strawberries. Mix 1/4 cup of the extra virgin olive oil and balsamic vinegar and salt and pepper to taste. Toss the strawberries in the dressing.
Spoon the strawberries over the toasted bread. Thinly slice the basil leaves and scatter on top. Season the tops of the toasts with salt and pepper to taste.
HERB MARINATED STRAWBERRIES AND FETA
Cut the feta into cubes and quarter the strawberries. Place in a jar and add the basil leaves. Cover the feta and strawberries with olive oil until covered. Store in the refrigerator and top on salad.
STRAWBERRY AND CHAMPAGNE GRANITA
Remove stems from the strawberries. Place in a blender. Add a small splash of water if you need liquid to get the blender going. Blend until the strawberries turn into a smooth puree. Pour the bottle of champagne into the blender and pulse 2-3 times so that the champagne is incorporated.
Transfer into baking dish and place in the freezer. After 1 hour, use a fork to scrape the frozen edges towards the center in a raking motion. Repeat 2-3 times with 1 hour intervals until the entire dish is frozen with the granita texture. Serve in champagne glasses.