Cranberry Creek Farm Fresh Goat's Milk Ricotta, Strawberries, Homemade Granola of Kamut, Rice, Oats, Pecans & Farro, Mint, Lemon Balm, Basil, Anise Hyssop, Wild Honey
I combined the oats, farro, chopped pecans and puffed kamut and rice in a bowl and tossed them all together. In a sautee pan set over low heat I added olive oil, honey and balsamic vinegar and brought it to a quick boil. I removed the pan from the heat and allowed it to cool slightly before pouring it over the grains and tossing them really well to disperse the liquid evenly. I baked the granola in the oven at 300 degrees for about 20 minutes. I allowed it to cool completely before breaking it up.
I combined the ricotta with a little bit of heavy cream to smooth it out a bit and spooned into the bowl. I filled the other half of the bowl with the granola and placed the strawberries, which were macerated with a little sugar, in between the two. I drizzled the honey into a divot made in the ricotta and finished the dish off with sprigs of mint, basil, hyssop and lemon balm.
Goat's Milk Ricotta - Cranberry Creek Farm
Strawberries - Buzby Farm
Lemon Balm - Weaver's Way Farm
Mint, Basil, Hyssop - My Garden