Strawberry and Ricotta Appetizer Recipe


Nutrition

Cal/Serving: 304
Daily Value: 15%
Servings: 4

High-Fiber
Vegetarian, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat7g11%
Saturated1g5%
Trans0g0%
Carbs51g17%
Fiber6g24%
Sugars7g0%
Protein11g21%
Sodium470mg20%
Calcium174mg17%
Magnesium82mg21%
Potassium435mg12%
Iron4mg25%
Zinc1mg9%
Phosphorus167mg24%
Vitamin A2229IU45%
Vitamin C74mg124%
Thiamin (B1)0mg28%
Riboflavin (B2)0mg21%
Niacin (B3)5mg23%
Vitamin B60mg8%
Folic Acid (B9)212µg53%
Vitamin E3mg14%
Vitamin K178µg222%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Strawberry appetizer
Yasmin Fahr

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.

3.53846
Ratings26

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. 

Recipe Details

Servings: 4
Total time: 10 minutes

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