Balsamic Glaze with ingredients next to it

Balsamic Glaze

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Let’s make something unforgettable

Our Balsamic Glaze is a deliciously sweet and thick vinegar reduction crafted in Modena, Italy - The capital of balsamic cultivation. Using our timeless family recipe ensures we always provide a high quality glaze that's I.G.P. Certified and gluten free. Perfect for desserts, marinating, salads, roasted vegetables, pizzas and more! We believe that sharing quality meals with loved ones is an important part of savoring life. That’s why we focus on quality over quantity for all our products.

RECIPE OF THE SEASON:

Pesto Whipped Ricotta and Prosciutto Puffs

Whipping this up for dessert? Tag @BotticelliFoods We'd love to see your creations!

INGREDIENTS

  • 2 frozen puff pastry sheets, thawed
  • 1 Jar of Botticelli Traditional Pesto Sauce
  • 15 oz of ricotta
  • ½ lemon, juiced and zested
  • 1 garlic clove, minced
  • Botticelli Baking Extra Virgin Olive Oil
  • Botticelli Finishing Extra Virgin Olive Oil
  • 4-5 slices of prosciutto
  • Salt and pepper to taste
  • Chopped pignoli nuts, for garnish
  • Botticelli Balsamic Glaze, for garnish

PREPARATION

  1. Preheat the oven to 400F and line a baking sheet with parchment paper.
  2. On the lined baking sheet, place the puff pastry flat. Using a pizza cutter or knife, cut the sheet into 3x3 inch squares. Separate the squares slightly and bake for 15-18 minutes or until the puff pastry is golden. Once done, remove from the oven and place them on a wire cooling rack to cool completely.
  3. In a stand mixer or using a hand mixer, begin making the whip. Add the ricotta, Traditional Pesto Sauce, lemon zest and juice, and minced garlic. Mix for 5 minutes. Once light and fluffy, place the mixture into a piping bag with a round piping tip. You can also use a Ziplock bag with one bottom corner tip cut off if you don’t have a piping bag.
  4. Gently grab a puff pastry square and pipe the mixture across the top. Do this to all the puff pastry squares and set aside on the cooled baking sheet.
  5. Using your fingers break apart the prosciutto slices into bite sized pieces and place a piece onto each puff.
  6. Drizzle all the puffs lightly with Finishing Extra Virgin Olive Oil and Balsamic Glaze. Lastly, top each puff with a pinch of chopped pignoli nuts, serve and enjoy!
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USE UP EVERY LAST DRIZZLE:

Here's some inspiration to help you finish off what's left of your Botticelli Favorites

  • Finish off desserts, stews, or pastas
  • Swirl into hummus or dips
  • Brush onto garlic bread