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A square photo with a white plate filled with balsamic strawberries, ham, a golden fork and the ingredients in the background

Marinated Strawberries with Balsamic Vinegar and Basil

Andréa
Here you got one of the easiest entrées for your next summer dinner party - Marinated Strawberries with Balsamic Vinegar! This is how you transform a delicious summer fruit into something extraordinary. It’s one of the best starters you’ll ever head. Serve it with Parma ham for an elegant dish. It’s a winner because it’s super quick and easy to prepare and has the wow factor.
5 of 3 votes
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Prep Time 5 mins
Cook Time 5 mins
Marinate 15 mins
Total Time 25 mins
Course Appetizers and Snacks, Entrée and Starter
Cuisine Other
Servings 4 persons
Calories 111 kcal

Ingredients
 
 

  • ½ tablespoons balsamic cream
  • ⅛ teaspoon salt
  • 2 teaspoon olive oil extra vierge
  • 1½ teaspoon honey
  • 7 oz. strawberries washed, hulled, and quartered

  • 1½ tablespoons pink peppercorns
  • 4 slices Parma ham
  • ½ oz. basil leaves
  • 1 oz. Parmesan

Instructions
 

  • Mix the balsamic glaze, honey, salt, and oil in a bowl.
    ½ tablespoons balsamic cream, ⅛ teaspoon salt, 2 teaspoon olive oil, 1½ teaspoon honey
  • Add the strawberries and pink peppercorns.
    7 oz. strawberries, 1½ tablespoons pink peppercorns
  • Let it marinate for 15 minutes at room temperature.
  • Put the strawberries with a little bit of sauce on a plate.
  • Take a slice of Parma Ham and put it near the strawberries.
    4 slices Parma ham
  • Grate some Parmesan cheese on top and garnish met basil. Serve!
    ½ oz. basil leaves, 1 oz. Parmesan

NOTES

1. - Strawberries
Use fresh strawberries if you can get them. Strawberries are best in late spring and summer. Otherwise, they may taste watery. You’ll macerate the strawberries by adding acid and sugar, making them soft and juicy. And by doing so, you’ll enhance the natural flavors.
2. - Balsamic cream
Delicious balsamic vinegar that is reduced to a syrup (or glaze as the name says). This makes it velvety soft, and fuller in taste. You add balsamic glaze instead of balsamic vinegar because it is creamier in taste. However, if you want a more robust flavor, then you can use regular balsamic vinegar.
3. - Pink peppercorns 
This berry is not related to black pepper. They’re called this way because they look a bit like peppercorns. It got a bit of a peppery yet fruity flavor. Because they’re family of cashew nuts, people with a nut allergy can’t eat them!
4. - Parma ham
Prosciutto di Parma (or Parma ham) are thin slices of prosciutto, salted ham. The ham is made in the Italian Parma region. Parma ham combines very well with sweet fruit, and that’s why it’s an excellent choice. But any salt ham will do. You could also use Coppa di Parma, or Pancetta. 
5. - Leftover marinated strawberries
If you’ve got some leftover macerated strawberries, serve them as dessert. With vanilla ice cream, cake, or stay Italian style and top a panna cotta dessert with them!
6. - Storage
  • Room temperature - The marinated strawberries can stay at room temperature for three hours. Cover them with plastic foil. When combined with Parma ham, you’ve got to store it in the refrigerator. 
  • Refrigerator - Cover the plates with plastic foil. This way, you can store them for up to a day. After that, the strawberries will become too soft.
  • Freezer - You can’t freeze this appetizer because the strawberries will get a different structure when frozen. And that doesn’t taste that good.
7. - Nutritional Value
The nutritional value is per person. The numbers are a bit too high because you don’t eat all the marinate.
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