Summer has officially hit the bay area HARD and this Strawberry Tartine is perfect for all the summer get together’s I know you will all be having!! This recipe, if honestly you really want to call it a recipe, is so simple to make. It uses minimal ingredients, (SCORE) and tastes magical (SCORE again)
This recipe was originally inspired by my desire to try Kite Hill’s “ricotta.” I had heard so many great things about how much it tastes just like real ricotta, but it’s made with almonds. I was definitely intrigued. I wanted to try something a little different than what I usually gravitate towards, and then tartines popped into my head. Since I’ve been chowing down on CaStrawberries for the last 3 months I decided to get crazy and put the “ricotta” and strawberries together. Holy f’n F! These things were meant to be together. Just call me match-maker!! lol
Before I post the recipe, I have obviously made this to be paleo, but if you are down for using a baguette instead of a sweet potato, then be my guest!
- 1 sweet potato (I used the Hannah variety), sliced
- 1 package of Kite Hill "ricotta"
- 4-6 fresh strawberries, sliced
- 5 basil leaves, chopped
- 3-5 prosciutto pieces
- drizzle of reduced balsamic
- Preheat oven to 425 degrees
- Slice your sweet potato length wise. You want them to be about 1/4 in. thick.
- Drizzle the sweet potato with a little oil and place on a baking sheet. Let cook for 10 minutes or until golden brown.
- While waiting for sweet potato to cook, slice your strawberries and basil and set aside.
- Reduce your balsamic by placing 1 cup of balsamic vinegar into a small pot and letting come to a boil. Once boiling, turn down to med-low and let reduce until thick (about 10 min)
- Once sweet potato is cooked, take some "ricotta" and spread it on the potato.
- Next add a slice of prosciutto followed by a few slices of strawberries.
- Top it off with some fresh basil and a drizzle of the reduced balsamic vinegar
Like I said earlier, this is a great little appetizer to bring to a summer party. You could even make small ones by slicing the sweet potato width wise.
If trying Kite Hill’s ricotta makes you a little nervioso, don’t be. It’s worth the money and tastes delicious!! But if you like, you can use regular ricotta cheese and it will taste just as awesome!!