Ingredients
- •1 lb fresh strawberries, hulled and halved
- •3 tbsp granulated sugar
- •1 vanilla bean, split and scraped
- •4 fresh basil leaves
- •1 tsp fresh lemon juice
- •Pinch of sea salt
- •Ricotta cheese for serving
- •Toasted sourdough bread for serving
- •Honey for drizzling
- •Chopped pistachios for garnish
Instructions
Wash and hull fresh strawberries
Cut strawberries in half lengthwise
Pat strawberries dry with paper towels
In a bowl, combine strawberries with sugar
Split vanilla bean lengthwise with sharp knife
Scrape out seeds and add both pod and seeds to berries
Add basil leaves, lemon juice, and sea salt
Toss gently to combine without crushing berries
Transfer to vacuum seal bag or zip-top bag
Remove air using water displacement method
Preheat sous vide water bath to 142°F (61°C)
Place bag in water bath, fully submerged
Cook for 18 min until berries are just tender
Remove bag from water bath
Transfer berries to a bowl using slotted spoon
Remove vanilla pod and basil leaves
Let berries cool to room temperature
Toast sourdough bread until golden
Spread generous layer of ricotta on each toast
Top with vanilla-infused strawberries
Drizzle with honey
Garnish with chopped pistachios
Serve immediately
Notes
- •Don't overcook - berries should hold their shape
- •Save the vanilla-infused syrup for cocktails or tea
- •Try mint instead of basil for a different flavor profile
- •Can be made 2 days ahead and stored refrigerated