Dessert Crostino Of Fresh Ricotta Strawberries And Aged Balsamic Vinegar Food

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
• Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.

BALSAMIC STRAWBERRIES WITH RICOTTA CREAM

Steps:

• Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
• In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
• In a medium bowl, toss the berries with the basil and the balsamic syrup.
• Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
• Excellent source of: Vitamin C, Manganese
• Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium

BALSAMIC STRAWBERRY RICOTTA CROSTINI

Steps:

• Preheat the oven to 425 degrees F.
• For the balsamic strawberries. In medium bowl, gently toss the strawberries with sugar, balsamic vinegar, and black pepper. Set aside for 20 minutes.
• Toast the bread. In the meantime, slice the baguette into ½ inch pieces and brush olive oil over the top of each slice.
• Place the bread in a single layer on a baking sheet and bake for 4-6 minutes (at 425 degrees F), until the bread is golden-brown and crispy. Check frequently to make sure the bread does not burn.
• Assemble the crostini. Spread the ricotta onto each piece of bread (divide evenly among the bread pieces) before topping with the balsamic strawberry slices. Drizzle a light amount of balsamic syrup (leftover from the bowl) on top of the crostini.
• Finish by topping with lemon zest and fresh mint if you like. Best served immediately.

RICOTTA WITH BALSAMIC BERRIES

Steps:

• Boil the vinegar, honey and mint sprig in a small saucepan until syrupy, about 7 minutes. Cool the syrup slightly, then drizzle over strawberries and/or blackberries and ricotta.

STRAWBERRY-BALSAMIC RICOTTA BRUSCHETTA

Steps:

• 1.Preheat conventional oven to 400°F. 2.Combine ricotta and honey in small mixing bowl; whisk to combine and set aside. 3.Coat Mission® Artisan® Multigrain Tortillas evenly with non-stick spray. Place in single layer on baking pan and bake 8 to 10 minutes or until golden and crispy. Remove from oven and cut each tortilla into 4 equal strips; set aside to cool and crisp. 4.In second small mixing bowl, combine diced strawberries and chopped basil; set aside. 5.Spread ricotta mixture evenly across tortilla strips, drizzle each with balsamic glaze, layer arugula greens, basil-scented strawberries and a sprinkling of pine nuts.
• - Replace fresh diced peaches for strawberries and toasted almonds instead of pine nuts for a late summer version of this recipe. - Grill the tortilla on each side for even more flavor.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.