Oh my goodness, I’m so pleased to share this recipe with you! This is the primary reason I started this blog. When I get busy creating in the kitchen and something fabulous results, I get so excited to share it with anyone who’ll listen and hopefully appreciate the creations as much as I do. You guys really seem to and I appreciate that very much!
In the middle of a warm, but productive, Saturday afternoon, I was needing a little sweet and satisfying snack. Being that it’s basically summertime, berries are my go-to lately. We’re finally at the point where the organic berries come in plump, deep red, and very flavorful. They start to pop up in stores around March and April and naturally, you’d get so excited for berry season. But it’s really not until June that I find they’re actually truly delicious and flavorful.
So I was completely feeling berries but I wanted to a little protein to give me a boost and I can never resist an opportunity to combine sweet and savory. The proscuitto and berry is a no-brainer. But the Honey Basil Ricotta takes it up like 10 notches. I had to double the batch I made just because I couldn’t help but chow as I was prepping these for the pics.
We’re pretty new to using the Chow Locally co-op based right here in Phoenix and I’m loving it so far. Not only do they only use Arizona produce but they send out emails days before the box comes detailing what you expect to get. No more buying groceries the day before the box just to find you get the same stuff you just bought.
Among the other goodies, this week brought a small package of flaxseed micro greens and a large bunch of basil (to add to the overflowing basil pot I have growing in the backyard). So Saturday snacktime was the perfect opportunity to incorporate these fresh ingredients.
I wish I could take credit for the berries and peppers but neither of mine have produced more than small berries and just the beginnings of peppers right now. Hopefully in the next month, I’ll have more fruits from my garden to share with you!
Proscuitto-Wrapped Stuffed Berries & Peppers
Yields: 12 total strawberries/baby bell peppers
6 golden baby bell peppers
Honey Basil Ricotta (see below)
1 oz. thinly sliced grass-fed proscuitto, divided into 12 strips
1/4 c. micro greens (about half a small package)
Using a sharp pairing knife, cut the tops off the strawberries, pulling the middle completely out and leaving a deep hole. Do the same for the peppers and use your finger to pull any seeds out of the insides.
To assemble: use a butter knife to stuff the berries/peppers with about 1 t. each of the Honey Basil Ricotta (the peppers will hold more ricotta than the berries). Then place a few sprigs of micro greens into the ricotta. Wrap a thin slice of proscuitto around each one and lay down length-wise to hold the proscuitto in place (you could also use toothpicks for this but that’s a little too fussy for me).
Honey Basil Ricotta
6 oz. full-fat grass-fed ricotta (or use homemade from raw milk)
1 T. raw honey
1 t. finely chopped basil
pinch sea salt & pepper
Mix all ingredients together well in a small bowl. Eat straight up or use with Proscuitto-Wrapped Berries & Peppers!