Strawberry, balsamic & ricotta flatbread
This recipe is courtesy Liz at Inspired By The Seasons.
1 1/2 c strawberries (chop 1 cup and slice remaining)
1/3 c White Balsamic Vinegar
1 T & 1 tsp light brown sugar
1/2 c Part-Skim Ricotta cheese
1 tsp lemon zest
1 T powdered sugar
1 10" pre-made flat bread or pizza crust
In a small saucepan, bring vinegar and sugar to a simmer and cook for 5-10 minutes until the sauce has reduced 1/4 of its original volume.
Add 1 c of chopped strawberries and cook an additional 5-7 minutes until they have released their juices and start to soften. Then, with the back of a spoon, crush strawberries on the side of the pan, continue to simmer until sauce has thickened for an additional 2-3 minutes.
Set aside to cool to room temperature. Transfer to a covered container and refrigerate if not serving right away.
In a small bowl, beat together ricotta and lemon zest with a hand mixer on medium high for 3 minutes. When ready to serve, place flatbread on hot, well oiled grill 3-4 minutes per side.
Let cool 5 minutes, once cool to the touch, add ricotta mixture, layer strawberry slices and top with sauce. Cut with a pizza cutter and serve immediately.
My gift to you is the extra sauce which can be kept in the fridge for up to a week. Use it on yogurt, waffles, toast, mix with goat cheese and top off a cracker or as a topping for a cheesecake.