Ricotta with Strawberry, Cherry or Fig Compote in Balsamic Vinegar: A Quick and Tasty Appetizer
Ingredients (for 2 people)
- 250 g of fresh ricotta (you can also use another soft cheese, such as stracciatella or mascarpone)
- 2 tablespoons of Midolini Balsamic Strawberry Compote Alternative: Midolini Balsamic Cherry Compote or Midolini Balsamic Fig Compote
- Balsamic Midolini Aged 10 or 15 Years (optional, to add a finishing touch)
- Fresh mint leaves (optional, for garnish)
- Fresh fruit (optional, to accompany: strawberries, cherries, or sliced figs)
- Extra virgin olive oil (for a final drizzle, optional)
Procedure
1Prepare the fresh cheese:
Drain the ricotta well to remove excess whey and make the cheese creamier. If you want, you can also work it with a fork to make it softer and velvety.
Arrange the ricotta on a serving dish, forming small portions or leaving it whole, depending on your preference.
Add the fruit compote to the balsamic vinegar:
Choose the Midolini Strawberry, Cherry or Fig Compote with Balsamic Vinegar. Add a generous spoonful of the compote over the ricotta.
If you like, drizzle with a little Midolini Balsamic Vinegar Aged 10 or 15 Years to enhance the flavour and give a more intense balsamic note to the dish.
Garnish and serve:
Garnish with some fresh mint leaves for a touch of freshness.
If you like, you can add some sliced fresh fruit (strawberries, cherries or figs), to make the dish even richer and more colorful.
Serve:
Serve this dish as an appetizer or as an elegant snack, accompanied by toasted bread or croutons, if desired.
