Pineapple Salad with Ricotta Cream
Quick Recipes Simple Recipes Desserts Gluten-Free Recipes Fruits Salads
My kind of dessert. Simple, aromatic, creamy. Absolutely in a bowl for an informal atmosphere... my kind of atmosphere...
Ingredients
150g pineapple cut into cubes
1 tablespoon olive oil infused with rosemary
10 basil leaves
125g ricotta
1 heaping teaspoon honey
a little pink and black pepper for decoration
Servings: 2
Calories: 210 cal / serving
How to prepare pineapple salad with ricotta cream
- Mix the pineapple cubes with the infused oil and basil chopped into strips. Let it sit while you prepare the ricotta cream.
- For the cream, blend the ricotta with honey and 1 tablespoon of water in a small blender or with an immersion blender until you get a smooth cream.
- Divide the cream into two small bowls (or cappuccino cups) and then place half of the pineapple salad on top of each. Drizzle the oil remaining in the salad bowl over the ricotta cream. Decorate with a little pink pepper (or chili flakes or pomegranate seeds) and freshly ground black pepper.
- Serve immediately or keep in the refrigerator until serving time.
