Balsamic Macerated Strawberries with Basil
Ingredients
- 2 lbs. fresh strawberries rinsed, hulled and sliced 1/8 to 1/4 thick (about 4 cups)
- 1 tablespoon granulated sugar
- 1 tablespoon Naples Olive Oil Company Strawberry Balsamic Vinegar
- 8 to 10 medium fresh basil leaves
- Salt and pepper to taste
Instructions
- In a large bowl, toss strawberries with the sugar and Strawberry Balsamic Vinegar. Let sit at room temperature until the strawberries release their juices but are not yet mushy, about 30 minutes
- Just before serving, stack the basil leaves on a cutting board and roll them vertically, to thinly slice basil
- Portion the strawberries and their juices among four small bowls and sprinkle with basil to garnish
- Amazing by themselves or try with these: dollop of creme fraiche, serve over biscuits, with whipped cream and drizzle with Basil EVOO (think shortcakes), mix into your favorite yogurt for a parfait or use as filling for crepes and toppings for waffles!
Recipe 6293–>
Balsamic Macerated Strawberries with Basil
- 2 lbs. fresh strawberries (rinsed, hulled and sliced 1/8 to 1/4 thick (about 4 cups))
- 1 tablespoon granulated sugar
- 1 tablespoon Naples Olive Oil Company Strawberry Balsamic Vinegar
- 8 to 10 medium fresh basil leaves
- Salt and pepper (to taste)
- In a large bowl, toss strawberries with the sugar and Strawberry Balsamic Vinegar. Let sit at room temperature until the strawberries release their juices but are not yet mushy, about 30 minutes
- Just before serving, stack the basil leaves on a cutting board and roll them vertically, to thinly slice basil
- Portion the strawberries and their juices among four small bowls and sprinkle with basil to garnish
- Amazing by themselves or try with these: dollop of creme fraiche, serve over biscuits, with whipped cream and drizzle with Basil EVOO (think shortcakes), mix into your favorite yogurt for a parfait or use as filling for crepes and toppings for waffles!
Recipe 6293–>
Balsamic Macerated Strawberries with Basil
- 2 lbs. fresh strawberries (rinsed, hulled and sliced 1/8 to 1/4 thick (about 4 cups))
- 1 tablespoon granulated sugar
- 1 tablespoon Naples Olive Oil Company Strawberry Balsamic Vinegar
- 8 to 10 medium fresh basil leaves
- Salt and pepper (to taste)
- In a large bowl, toss strawberries with the sugar and Strawberry Balsamic Vinegar. Let sit at room temperature until the strawberries release their juices but are not yet mushy, about 30 minutes
- Just before serving, stack the basil leaves on a cutting board and roll them vertically, to thinly slice basil
- Portion the strawberries and their juices among four small bowls and sprinkle with basil to garnish
- Amazing by themselves or try with these: dollop of creme fraiche, serve over biscuits, with whipped cream and drizzle with Basil EVOO (think shortcakes), mix into your favorite yogurt for a parfait or use as filling for crepes and toppings for waffles!
Recipe 6293–>
Balsamic Macerated Strawberries with Basil
- 2 lbs. fresh strawberries (rinsed, hulled and sliced 1/8 to 1/4 thick (about 4 cups))
- 1 tablespoon granulated sugar
- 1 tablespoon Naples Olive Oil Company Strawberry Balsamic Vinegar
- 8 to 10 medium fresh basil leaves
- Salt and pepper (to taste)
- In a large bowl, toss strawberries with the sugar and Strawberry Balsamic Vinegar. Let sit at room temperature until the strawberries release their juices but are not yet mushy, about 30 minutes
- Just before serving, stack the basil leaves on a cutting board and roll them vertically, to thinly slice basil
- Portion the strawberries and their juices among four small bowls and sprinkle with basil to garnish
- Amazing by themselves or try with these: dollop of creme fraiche, serve over biscuits, with whipped cream and drizzle with Basil EVOO (think shortcakes), mix into your favorite yogurt for a parfait or use as filling for crepes and toppings for waffles!
Recipe 6293–>
Balsamic Macerated Strawberries with Basil
- 2 lbs. fresh strawberries (rinsed, hulled and sliced 1/8 to 1/4 thick (about 4 cups))
- 1 tablespoon granulated sugar
- 1 tablespoon Naples Olive Oil Company Strawberry Balsamic Vinegar
- 8 to 10 medium fresh basil leaves
- Salt and pepper (to taste)
- In a large bowl, toss strawberries with the sugar and Strawberry Balsamic Vinegar. Let sit at room temperature until the strawberries release their juices but are not yet mushy, about 30 minutes
- Just before serving, stack the basil leaves on a cutting board and roll them vertically, to thinly slice basil
- Portion the strawberries and their juices among four small bowls and sprinkle with basil to garnish
- Amazing by themselves or try with these: dollop of creme fraiche, serve over biscuits, with whipped cream and drizzle with Basil EVOO (think shortcakes), mix into your favorite yogurt for a parfait or use as filling for crepes and toppings for waffles!
Recipe 6293–>
Balsamic Macerated Strawberries with Basil
- 2 lbs. fresh strawberries (rinsed, hulled and sliced 1/8 to 1/4 thick (about 4 cups))
- 1 tablespoon granulated sugar
- 1 tablespoon Naples Olive Oil Company Strawberry Balsamic Vinegar
- 8 to 10 medium fresh basil leaves
- Salt and pepper (to taste)
- In a large bowl, toss strawberries with the sugar and Strawberry Balsamic Vinegar. Let sit at room temperature until the strawberries release their juices but are not yet mushy, about 30 minutes
- Just before serving, stack the basil leaves on a cutting board and roll them vertically, to thinly slice basil
- Portion the strawberries and their juices among four small bowls and sprinkle with basil to garnish
- Amazing by themselves or try with these: dollop of creme fraiche, serve over biscuits, with whipped cream and drizzle with Basil EVOO (think shortcakes), mix into your favorite yogurt for a parfait or use as filling for crepes and toppings for waffles!
Recipe 6293–>
Balsamic Macerated Strawberries with Basil
- 2 lbs. fresh strawberries (rinsed, hulled and sliced 1/8 to 1/4 thick (about 4 cups))
- 1 tablespoon granulated sugar
- 1 tablespoon Naples Olive Oil Company Strawberry Balsamic Vinegar
- 8 to 10 medium fresh basil leaves
- Salt and pepper (to taste)
- In a large bowl, toss strawberries with the sugar and Strawberry Balsamic Vinegar. Let sit at room temperature until the strawberries release their juices but are not yet mushy, about 30 minutes
- Just before serving, stack the basil leaves on a cutting board and roll them vertically, to thinly slice basil
- Portion the strawberries and their juices among four small bowls and sprinkle with basil to garnish
- Amazing by themselves or try with these: dollop of creme fraiche, serve over biscuits, with whipped cream and drizzle with Basil EVOO (think shortcakes), mix into your favorite yogurt for a parfait or use as filling for crepes and toppings for waffles!
Recipe 6293–>
Balsamic Macerated Strawberries with Basil
- 2 lbs. fresh strawberries (rinsed, hulled and sliced 1/8 to 1/4 thick (about 4 cups))
- 1 tablespoon granulated sugar
- 1 tablespoon Naples Olive Oil Company Strawberry Balsamic Vinegar
- 8 to 10 medium fresh basil leaves
- Salt and pepper (to taste)
- In a large bowl, toss strawberries with the sugar and Strawberry Balsamic Vinegar. Let sit at room temperature until the strawberries release their juices but are not yet mushy, about 30 minutes
- Just before serving, stack the basil leaves on a cutting board and roll them vertically, to thinly slice basil
- Portion the strawberries and their juices among four small bowls and sprinkle with basil to garnish
- Amazing by themselves or try with these: dollop of creme fraiche, serve over biscuits, with whipped cream and drizzle with Basil EVOO (think shortcakes), mix into your favorite yogurt for a parfait or use as filling for crepes and toppings for waffles!