When I first opened this month’s HEB Primo Picks package, my first instinct was to roast something. I roasted cauliflower and later broccoli, but neither felt worthy of a blog post. And then my mind shifted to desserts… Balsamic desserts.
While roasting all of those veggies, the thickness of the Central Market balsamic vinegar was noticeably different than what you can typically find in the grocery store. It was slightly reduced, a closer resemblance to the balsamic I brought back from Italy last month. This was my motivation for reducing it further.
How visions of roasted veggies turned into a balsamic reduction mixed with sliced strawberries and olive oil, topped with basil whipped cream, I’ll never know. But what I can tell you is how much I loved this combo.
As part of the HEB Primo Picks team, I received compensation to sample various Primo Picks products. The opinions in this post are completely my own and based on my experience.
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Balsamic Strawberries with Basil Whipped Cream
By Published: October 29, 2014
- Yield: 4 Servings
When I first opened this month's HEB Primo Picks package, my first instinct was to roast something. I roasted cauliflower and …
Ingredients
- 16 ounces strawberries stems removed and sliced
- 1 tablespoon extra virgin olive oil
- 4 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 2 cups whipped cream {coconut whipped cream recipe hyperlinked in post above}
- 10 basil leaves minced
Instructions
- Mix sliced strawberries and olive oil together in a small bowl and set aside.
- In a small saucepan over low heat, add balsamic vinegar and sugar.
- Stir until sugar is dissolved and vinegar begins to thicken, about 8 to 10 minutes.
- Pour vinegar over berries, stir, and set aside.
- In a medium-sized bow, fold minced basil into whipped cream and set aside.
- Using a slatted spoon, place berries into a small dish, top with whipped cream, and serve.
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