Pickled strawberries over ricotta spread with drizzled honey

1. Wash strawberries, cut off stems and cut in half
2. Place in a 1-quart heat proof jar
3. In a small saucepan over medium heat, bring vinegar, sugar, salt and water to boil, stirring to dissolve sugar and salt
4. Once dissolved, pour over strawberries
5. Let cool, cover and chill in refrigerator
6. While strawberries are chilling, prepare spread
7. Place ricotta cheese in small bowl
8. Wash basil and pat dry with paper towel
9. Using scissors or a knife cut basil into small pieces and add to ricotta cheese
10. Add salt if desired
11. Spread over favorite bread or cracker, drizzle with honey

NOTE: Strawberries will last up to 5 days. Nutrition information is for entire recipe.