Strawberries with Balsamic and Basil
(note from Toni: Laura made this when we went to Cape Cod in July….SOOO GOOD! I’m still on a diet, but could eat this!)
Serves 4
While this combination may seem strange, the sweet and tart combination of the
balsamic vinegar works great with the rich, creamy flavor of the ricotta cream.
1 cup part-skim ricotta cheese
2 tablespoons honey or agave
1/2 teaspoon vanilla extract
3 tablespoons balsamic vinegar
2 tablespoons sugar
1 (16-ounce) container strawberries, hulled and quartered
2 tablespoons fresh basil leaves, cut into ribbons
In a food processor, combine the ricotta, honey/agave and vanilla until smooth.
Transfer to a bowl and refrigerate until needed.
In a small pan, combine the balsamic vinegar and sugar. Bring to a boil
and reduce the heat to low, simmering until the mixture is slightly thickened,
approximately 5 minutes. Cool completely.
Once cool, toss the strawberries with the basil and balsamic mixture.
In 4 parfait glasses, divide the ricotta mixture. Top with the strawberry, balsamic
Serve immediately.
ABOUT LAURA!
I first met CIA Pastry chef grad, Laura Scarpino at my son’s day care! She was in the baby room and was his care-taker from when he was just 8 weeks old (TV biz doesn’t give much maternity leave!). And I fell in love with her! She became my go to babysitter and would travel with me when I had to head out of town for work. Only later did she reveal her culinary tricks! I recall the first time she brought her mud cookie’s to my son’s first birthday party and I was like HOLY S**T! This girl can bake!!!! My secret aspiration/retirement plan is to open up a bakery for her. SHE FREAKIN’ ROCKS. I’m serious. I have shot stories with some of the world’s best pastry chefs and this girl could go head to head. And win! xo t
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