Someone recently pointed out to me that I tend to weave fruits into my savory dishes more than the average person.
I never really thought about it, but I guess they're right.
It's just that sometimes when I'm thinking about what a dish needs to make it really delicious, pears, blackberries--or in this case--strawberries, just seem like the perfect adds.
Strawberries are innately sweet, so doing a quick pickle on them gives them a little zip to complement that sweetness--which then makes them perfect for this savory application.
Combine that with extra creamy ricotta (you just pulse it in the food processor!), reduced balsamic, and a pop of pink peppercorns, and you have the most elegant--and surprisingly easy to make--appetizer ever!
Pickled Strawberry Flatbread
servings: One 10- by 7-inch flatbread; serves 5-6
- ¼ cup white wine vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon ground sumac (optional)
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 20-30 mini strawberries (or 20-30 slices of regular-sized strawberries)
- ¼ cup balsamic vinegar
- One 10 by 7-inch flatbread (or naan)
- ½ cup ricotta cheese
- 1 tablespoon honey
- ½ teaspoon crushed pink peppercorns (or a sprinkle of ground black pepper)
- Add the white wine vinegar, sugar, sumac, pepper, and salt to a small saucepan over medium high heat and bring this mixture to a boil. Continue to cook it until the sugar dissolves—about 2 minutes more. Place the strawberries in a small bowland pour the pickling mixture over them, allowing the strawberries to marinate for at least two hours—but as long as overnight.
- While the strawberries pickle, heat the balsamic vinegar in a very small skillet or saucepan over medium heat and cook until it is thick and syrupy—5 to 7 minutes (Once reduced, there should be about 1 teaspoon remaining in the pan.).
- Using a grill pan, toast or grill the flatbread or naan on high heat until it becomes charred in spots and is warmed through—3 minutes per side. Then remove the bread from the grill pan and top one side with the ricotta and then the strawberries. Drizzle the honey and reduced balsamic over the strawberry layer and finish the dish by sprinkling on the pink peppercorns.