Pickled strawberries over ricotta spread with drizzled honey
A perfect balance of sweet, tangy, and creamy, this dish is an elegant and unexpected treat for any occasion.
Ingredients
Pickled Strawberry Ingredients:
1 pound
1 1/2 cups
1/4 cup
2 Tbsp.
2/3 cups
Ricotta Spread & Additional Ingredients:
Directions
- Wash strawberries, cut off stems and cut in half
- Place in a 1-quart heat proof jar
- In a small saucepan over medium heat, bring vinegar, sugar, salt and water to boil, stirring to dissolve sugar and salt
- Once dissolved, pour over strawberries
- Let cool, cover and chill in refrigerator
- While strawberries are chilling, prepare spread
- Place ricotta cheese in small bowl
- Wash basil and pat dry with paper towel
- Using scissors or a knife cut basil into small pieces and add to ricotta cheese
- Add salt if desired
- Spread over favorite bread or cracker, drizzle with honey
NOTE: Strawberries will last up to 5 days. Nutrition information is for entire recipe.
Nutrition Information
Sodium | 340 mg |
Protein | 34 g |
Fiber | 16 g |
Carbs | 11 g |
Calories | 994 |