A delightful blend of creamy ricotta, fresh strawberries, and fragrant basil atop crispy tortillas, drizzled with balsamic glaze and topped with pine nuts for a perfect appetizer or snack.
Ingredients
1 cup ricotta cheese
2 tablespoons honey
a pinch salt
4 pieces tortillas
1 cup strawberries
1 tablespoon fresh basil
to taste balsamic glaze
1 cup arugula
2 tablespoons pine nuts
Method
Preheat your oven to 400°F (200°C).
In a mixing bowl, blend together ricotta cheese, a drizzle of honey, and a pinch of salt until smooth and creamy; set aside.
Lightly coat tortillas with non-stick cooking spray, place them on a baking sheet, and bake for about 8 to 10 minutes until they are golden brown and crispy. Once baked, remove from the oven and cut into quarters; allow to cool.
In another bowl, mix together diced strawberries and freshly chopped basil; set this fruity mixture aside.
Spread a generous amount of the ricotta mixture over the cooled tortilla strips. Drizzle balsamic glaze on top, then add a handful of fresh arugula, the basil-strawberry combination, and finish with a sprinkle of toasted pine nuts.
