(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.
Cook Time:
Prep Time:
Total Time:10 min
Servings: 4
Ingredients:
1 loaf of ciabatta, sliced thinly into 1-inch pieces
fresh ricotta
1 16-ounce box of fresh strawberries, stemmed and sliced thinly
handful of Marcona almonds
Honey, for drizzling
6-8 basil leaves, chiffonade
Preparation:
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.
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