blog

Proscuitto-Wrapped Berries & Peppers with Honey Basil Ricotta

The life of the party!

Angela's Featured on
by Angela Gallardo in Recipes, Sides & Snacks
Basil Ricotta

Basil Ricotta

Basil Ricotta

Basil Ricotta

In the middle of a warm, but productive, Saturday afternoon, I was needing a 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, I get so excited for berry season.  But it’s really not until June that I find they’re truly delicious and flavorful.

So I was completely feeling berries but I wanted a little protein to give me a boost and I can never resist an opportunity to combine sweet and savory.  The prosciutto and berry combo is a no-brainer.  But the addition of honey basil ricotta takes it up like ten 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.  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 snack time was the perfect opportunity to incorporate these fresh ingredients.


Prosciutto-Wrapped Stuffed Berries & Peppers

Yields:  12 total strawberries/peppers

  • 6 strawberries
  • 6 baby bell peppers
  • Honey Basil Ricotta (see below)
  • 1 oz. thinly sliced grass-fed prosciutto, divided into 12 strips
  • 1/4 c. micro greens (about half a small package)

Directions: 

  1. Using a sharp paring 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.
  2. To assemble: use a butter knife to stuff the berries/peppers with about 1 tsp. 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 prosciutto around each one and lay down length-wise to hold the prosciutto in place (you can 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 tbsp. raw honey
  • 1 tsp. finely chopped basil
  • pinch sea salt & pepper

Directions: 

  1. Mix all ingredients together well in a small bowl.
  2. Eat straight up or use to fill prosciutto-wrapped berries & peppers!

Go back to all BRG recipes…

17 Comments
  1. Connie says:

    I just made these and they were delish! Would’ve never thought to pair proscuitto with berries, but they work perfectly.

    1. Angela Gallardo says:

      Thanks, Connie! I’m so glad you enjoyed them. Thanks for leaving feedback 🙂

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.