Put the ricotta cheese and vanilla extract into a food processor and process until smooth. Transfer to a small bowl and refrigerate for at least 2 hours.
In a small saucepan, bring strawberry balsamic vinegar to a boil. Simmer over medium heat for 10 minutes, reducing to half. Stir occasionally. Allow to cool completely.
In a medium sized bowl, toss the berries with the basil and the balsamic syrup. Divide the ricotta mixture among 4 cocktail glasses or dessert bowls, top with the berry mixture and serve.
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