Apricot Basil Ricotta with Honey Drizzle is a delightful, light, and refreshing dish that combines the creaminess of ricotta cheese with the fresh and aromatic flavor of basil and the sweet, juicy tang of apricots. Topped with a drizzle of honey, this easy-to-make recipe can be enjoyed as an appetizer, dessert, or a decadent snack.
- Use fresh and ripe apricots for the best flavor and texture.
- Gently mix the basil into the ricotta to avoid bruising the delicate leaves.
- Chill the ricotta mixture before serving to enhance the flavors and achieve a refreshing taste.
- Consider toasting some crusty bread or rustic crackers to serve alongside for added texture.
This Apricot Basil Ricotta with Honey Drizzle is sure to impress with its unique blend of flavors and simplicity. Whether served at a gathering or enjoyed on a quiet afternoon, it's a dish that brings together the best of sweet and savory in every bite. Give it a try and savor the exquisite harmony of textures and tastes.
Nutrition Facts | |
---|---|
Serving Size | 350 grams |
Energy | |
Calories 440kcal | 22% |
Protein | |
Protein 30g | 20% |
Carbohydrates | |
Carbohydrates 40g | 11% |
Fiber 1.54g | 4% |
Sugar 24g | 25% |
Fat | |
Fat 20g | 24% |
Saturated 12g | 41% |
Cholesterol 80mg | - |
Vitamins | |
Vitamin A 350ug | 39% |
Choline 44mg | 8% |
Vitamin B1 0.08mg | 6% |
Vitamin B2 0.50mg | 39% |
Vitamin B3 0.69mg | 4% |
Vitamin B6 0.10mg | 6% |
Vitamin B9 44ug | 11% |
Vitamin B12 0.72ug | 30% |
Vitamin C 8mg | 9% |
Vitamin E 0.85mg | 6% |
Vitamin K 30ug | 24% |
Minerals | |
Calcium, Ca 700mg | 54% |
Copper, Cu 0.17mg | 19% |
Iron, Fe 1.65mg | 15% |
Magnesium, Mg 50mg | 12% |
Phosphorus, P 480mg | 38% |
Potassium, K 520mg | 15% |
Selenium, Se 44ug | 76% |
Sodium, Na 250mg | 17% |
Zinc, Zn 3.58mg | 33% |
Water | |
Water 260g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
Serve up a plate of comfort with this savory pasta recipe that's sure to please everyone at the table.
16 Feb 2025