Strawberry and Ricotta Appetizer Recipe

May 04, 2012 @ 11:08 AM
Posted by Yasmin Fahr, Special Contributor

Nutrition

Cal/Serving: 264
Daily Value: 13%
Servings: 4

High-Fiber, Low-Fat
Vegetarian

Fat	4g	5%
Saturated	1g	4%
Trans	0g	0%
Carbs	50g	17%
Fiber	5g	21%
Sugars	6g	0%
Protein	9g	18%
Sodium	470mg	20%
Calcium	156mg	16%
Magnesium	64mg	16%
Potassium	388mg	11%
Iron	4mg	23%
Zinc	1mg	8%
Vitamin A	2229IU	45%
Vitamin C	74mg	124%
Thiamin (B1)	0mg	27%
Riboflavin (B2)	0mg	17%
Niacin (B3)	4mg	22%
Vitamin B6	0mg	7%
Folic Acid (B9)	209µg	52%
Vitamin E	1mg	5%
Vitamin K	178µg	222%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	1g	0%

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A sweet combination of strawberries and honey that's nicely balanced with the creaminess of ricotta and the crunchy, nuttiness of Marcona almonds. Oh, and the lovely fragrance of fresh basil. Serve this quick appetizer on top of toasted ciabatta bread or other crostini-like pieces for a quick and pretty appetizer.

Click here for 6 Sweet and Savory Strawberry Recipes.

INGREDIENTS

1 loaf ciabatta, sliced thinly into 1-inch pieces
Fresh ricotta
One 16-ounce box fresh strawberries, stemmed and sliced thinly
Handful of Marcona almonds
Honey, for drizzling
6-8 basil leaves, chiffonade

DIRECTIONS

Toast the ciabatta until firm and allow to cool. On a serving plate, loosely spread the ricotta on the bread slices. Top with slices of strawberry and a handful of the Marcona almonds. Drizzle with honey and top with the basil leaves.