Recipe by Rashmi Primlani from The Primlani Kitchen
Filled with berry freshness, this recipe takes full advantage of seasonally available local berries. Insanely delicious, it is sweet, savory and sophisticated. Not only does roasting the strawberries intensify the sweetness of the berries, the addition of thyme, star anise, and aged balsamic vinegar adds finger licking complexity that pairs beautifully with fresh ricotta cheese spiced with honey and black pepper.
Bruschetta has endless possibilities and in this case, why limit yourself to appetizers only, serve them for dessert too.
- 1 pint strawberries, rinsed, hulled and halved
- Generous drizzle of EVOO
- Generous drizzle of a Spoon full of hope orange blossom honey plus 2 tsp
- Sea salt and fresh black pepper to taste
- 2 fresh thyme twigs
- 2 star anise pods
- 2 tsp Ancient Olive Blackberry ginger balsamic vinegar
- 2 cups local ricotta cheese
- Italian country bread or baguette sliced thick on a diagonal
- Toss strawberries with evoo, honey, salt, pepper, thyme, and anise. Roast strawberries on a parchment lined baking sheet for 20 minutes in a 300 degrees oven. Add blackberry ginger balsamic vinegar and toss gently. Keep warm.
- Drizzle evoo on the sliced bread and bake in a 400 degrees oven for 5 minutes until one side is golden brown. Flip slice and bake for 2-3 more minutes.
- Whip ricotta cheese with honey, sea salt, and freshly ground pepper until blended.
- Spread 1 heaped tablespoon of ricotta on the toasted slice, top with few roasted strawberries, drizzle with the strawberry juices and serve immediately
A Spoon Full of Hope Recipe Contest
The Strawberry & Ricotta Bruschetta recipe was submitted by Rashmi Primlani from The Primlani Kitchen for our first A Spoon Full of Hope recipe contest.
The recipe was judged on taste, presentation and ease of implementation. Second Harvest Food Bank's culinary student, Rachelle, recreated it in our kitchen. Below are some photos of her in the Darden Foundation Community Kitchen at Second Harvest Food Bank of Central Florida during the fall of 2019.