Today, is National Strawberry Picking Day! To celebrate that, our foodie walk last week focused on strawberries, here are the recipes we tried out.
Whipped Basil Ricotta and Strawberry Crostini
A simple, summery crostini made with juicy strawberries and creamy whipped basil ricotta, then finished off with a drizzle of sweet and tangy balsamic glaze.
YIELD: 8-10 servings
PREP TIME: 15 minutes
COOK TIME: 15 minutes
TOTAL TIME: 30 minutes
- 1 (15-ounce) container whole-milk ricotta
- 3/4 cup fresh basil
- 1/2 teaspoon kosher salt (plus more to taste)
- 5 ounces cream cheese, softened
- 1 (15-ounce) whole wheat baguette
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt
- 1/2 pound strawberries, hulled and chopped
- 1/4 cup basil, sliced or chopped
- 1/2 cup balsamic vinegar
- Place the ricotta and 3/4 cup basil in a food processor, and process until smooth. There may be some small pieces of basil left, but the color of the ricotta should be a light green. Add salt and cream cheese, and pulse a few times until the cream cheese is fully incorporated. Taste and add more salt if you’d like.
- Pour the balsamic into a small saucepan and bring to a boil. Reduce heat to medium-low, and let simmer for 15-20 minutes, until it has reduced by half. Set aside to cool while you get the other ingredients ready (it will thicken slightly in this time)
- Preheat oven to 350.
- Slice the baguette into 1/4-inch slices. Brush both sides with olive oil. Sprinkle the top of the bread with salt.
- Bake for 15 minutes, until lightly golden.
- Slice or chop the additional 1/4 cup fresh basil leaves for garnish.
- Let the baked bread cool for 5 minutes, then spoon on the basil ricotta, top with strawberries and additional sliced basil, and finish with a drizzle of the balsamic glaze.
Frozen Strawberry Lemonade
submitted by Melanie~ The Sisters Cafe
Frozen or fresh strawberries
ice (if using fresh fruit)
sugar, if desired
Fill your blender up with the desired amount of frozen strawberries. I had frozen strawberries up to the 4 cup line. Pour in lemonade–I used about 3-4 cups. Blend. Taste. Depending on the sweetness of your berries, you may need to add a little sugar. Start with a little and check it again, adding until you love it:) My strawberries were sweet enough and I did not add any sugar.
If you choose to use fresh fruit, add ice a cup at a time, to create the same slushy result.
SERVINGS 4 UNITS US
1⁄2 cup sour cream
3 tablespoons brown sugar
1 tablespoon brandy or 1 tablespoon vanilla
1⁄2 cup heavy cream
3 tablespoons sugar
4 cups fresh strawberries
Mix sour cream, brown sugar and Brandy in a bowl.
In a separate bowl, whip cream until starts to thicken and add sugar–whip until thick.
Fold cream into sour cream mixture and blend well.
Serve with fresh strawberries.