My wife came home with an incredible batch of fresh strawberries from Spring Creek Farm the other day, and we decided to make a unique and decadent summer dish with them! So, we sauteed them with some basil and gave them the Whipped Ricotta Treatment we’ve come to love! This particular version had a little mix of sweet and tart that will be sure to make your taste buds happy this summer!
We served our Strawberry Basil Whipped Ricotta as an entree with homemade baguette and a side of sauteed kale and onions. However, this would be an excellent hors d’oeuvre to serve at a party as well…and you can go as wild as your heart desires with dipping ingredients!.
Time: 35 Minutes
Ingredients (makes 4 servings):
- 10-15 Strawberries
- Fresh Basil (dried works too if you’re in a pinch…that’s what we did)
- 15 oz Ricotta
- A teaspoon or two of Milk
- A pinch of Kosher Salt
Method:
- Quarter most of your strawberries. (Keep a couple aside for garnish)
- Heat a little butter in a large pan, and add your strawberries and basil.
- Cook, stirring occasionally, until your strawberries lose their shape and turn into a paste.
- Puree your strawberry paste in a blender. Add a little milk as necessary.
- Combine your ricotta, strawberry puree, and kosher salt in your stand mixer’s mixing bowl.
- Use the whisk attachment to whip everything together.
- As your ricotta whips, slice the strawberries you kept aside.
- Plate, add your garnish strawberry, devour, and enjoy!
