Jun 162016

Strawberries and Proscuitto with Hazelnut Honey & Grape Syrup

1/4 cup Ariadne Pure Raw Honey with Hazelnuts
4 cups strawberries, quartered
1/4 cup Ariadne Pure Grape Syrup
6 slices prosciutto, roughly chopped
3 sprigs fresh thyme, leaves only (lemon thyme is especially good)
1/2 teaspoon (or more) Poggi Bonsi Lemon Sea Salt
1/4 cup hazelnuts, chopped
Freshly ground pepper


  1. Chill the honey for several hours. Using a small melon baller or spoon, scoop a bit of honey and roll in the palm of your hands to form into little balls about the size of the top of your little finger. It’s best to wet your hands slightly so the honey doesn’t stick. Set aside on foil or parchment.
  2. Place the sliced strawberries in a serving bowl and drizzle with the Grape Syrup. Add chopped prosciutto, fresh thyme leaves and Poggi Bonsi Lemon Sea Salt.
  3. Plate the strawberries and top with 2 or more of the honey balls. Sprinkle with chopped Hazelnuts and a freshly ground pepper.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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