2 cups Mucci Farms Savorries Sweet Strawberry Tomatoes, halved
1 cup Mucci Farms Smuccies™ Sweet Strawberries, halved or quartered
1 cup mini pretzels
1 cup raw pecans
1 ½ cup fresh grated parmesan
1 ½ cup feta
¾ cup ricotta cheese
¼ cup feta brine
20 fresh Mucci Farms Naked Leaf™ Living Basil leaves
Salt and pepper, to taste
8 pitted green olives, sliced
Garnish: drizzle of white balsamic vinegar, broken mini pretzels, basil, and pepper
Place pretzels, pecans, and parmesan in the bowl of a food processor and process to a fine crumb.
Transfer mix onto a 9-inch tart pan and pack into an even layer using the bottom of a glass.
Bake in a pre-heated oven at 375°F for 10-12 minutes. Let cool before gently transferring onto a serving plate.
In the bowl of a food processor, combine feta, ricotta, feta brine, and basil. Process until smooth, stopping to scrape down sides as needed. Season with salt and pepper to taste.
Spread feta mix evenly over nut crust and top with tomatoes, strawberries, olives, light drizzle of white balsamic vinegar, broken mini pretzels, basil, and pepper.
