FOR WHIPPED RICOTTA CREAM:
2 C part-skim or whole milk ricotta cheese
2 T honey or 2 T of The Olive Bin's Maple Balsamic Vinegar
1 tsp vanilla extract
FOR THE STRAWBERRIES:
2 C strawberries, halved
1/4 C of The Olive Bin's Pomegranate Balsamic Vinegar
1/4 C of The Olive Bin's Maple Balsamic Vinegar
1 tsp vanilla extract
FOR THE MAPLE-GLAZED NUTS:
1 1/2 C mixed whole nuts (raw)
2 T sunflower seeds or pepitas (pumpkin seeds)
2 T chia or flax seeds
3 T of The Olive Bin's Maple Balsamic Vinegar
1 tsp vanilla extract
Pinch of sea salt
Sweet Balsamic Strawberries with Whipped Ricotta Cream & Maple-Glazed Nuts
Ingredients
Number Of Servings: 4
Directions
- To make ricotta cream, place ricotta cheese, Maple balsamic, and vanilla in a food processor or blender. Puree until completely smooth and whipped, about 1 minute. Scoop ricotta cream into a bowl and refrigerate until cold, at least 15 minutes.
- Meanwhile, place strawberries and balsamic vinegars in a small saucepan. Bring to a boil; then reduce to medium-low heat and cook for 3 minutes or until strawberries are beginning to soften. Using a slotted spoon, remove only the strawberries and place them in a bowl. Bring remaining sauce to boil again; reduce heat and simmer for another 3 to 5 minutes or until sauce has thickened into a thin syrup. (You do not want it to thicken too much, so watch closely.) Pour sauce over strawberries.
- To make the nuts, add mixed nuts and seeds to a skillet set over medium heat. Toast nuts until fragrant, about 5 minutes. Once nuts are toasted, remove from heat and immediately add balsamic, vanilla, and sea salt into skillet. Stir until just coated. Spoon mixture out onto parchment-lined baking sheet. Allow to cool and then store in an airtight container (up to 2 weeks).
- To serve, spoon strawberries into bottom of four small bowls or jars. Add ricotta cream, then nuts on top. Lastly, drizzle with more balsamic syrup. Enjoy!
Additional Info
Recipe adapted from HalfBakedHarvest.com
