Today’s recipe is a perfect, weekend treat. Whether it’s served for breakfast with your morning coffee, or as an appetizer, this Strawberry Ricotta with Balsamic Reduction and Fresh Basil, served on toasted ciabatta bread is not only delectable, but also very simple to make and looks almost too pretty to eat.
This little appetizer is the sole reason for which I cut my 7-day juice cleanse 2 days short. Because it’s hard to cook for your friend and watch her eat THIS, while you sip on your fresh carrot juice. And not that I have anything against carrot juice, but…but BREAD? Ohh I love that guy so much.
What you have here is warm, crispy bread, smooth and creamy ricotta, strawberries coated with sweet and tart balsamic reduction and all of that is topped with fresh basil-which, by the way, goes great with strawberries. Here’s how to make it:
Strawberry Ricotta with Balsamic Reduction and Fresh Basil
1 cup of ricotta cheese
1/2 loaf of ciabatta bread
1 cup of fresh strawberries
few leaves of fresh basil
For the balsamic reduction:
1 cup of balsamic vinegar
1 TBS coconut palm sugar (you can also use 1/4 cup of honey)
1. First, you need to prepare your balsamic reduction since that will take the longest. In a small sauce pan, bring the vinegar and sugar, or honey if using, to a boil. Reduce heat to low, and let the vinegar simmer until it has reduced to 1/3 cup. After the mixture is reduced, set it aside and let cool.
2. Place your ciabatta bread on a baking sheet, top it off with the ricotta cheese, spreading it in an even layer, finish off with sliced strawberries and broil until they have softened and the edges of bread have become browned and crispy.
3. Let your bread cool off for about 5 minutes after taking it out of the oven, then coat it with a generous amount of your balsamic reduction and finish off with fresh basil.