Roasted Strawberry Ricotta

A delightful dish combining warm, roasted strawberries with creamy ricotta cheese, perfect for brunch, dessert, or a special treat.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Brunch, Dessert

Cuisine: American

Calories: 215

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups fresh strawberries, hulled and halved Use ripe strawberries for the best flavor.
1 tablespoon olive oil
2 tablespoons honey (or maple syrup for a vegan option) Adjust to taste for sweetness.
1 teaspoon vanilla extract
1 cup ricotta cheese Can substitute with plant-based ricotta for a vegan option.
a pinch salt
few fresh mint leaves for garnish (optional)

Method

Preparation

Preheat your oven to 400°F (200°C).
In a mixing bowl, toss the halved strawberries with olive oil and 1 tablespoon of honey. Spread them out evenly on a baking sheet lined with parchment paper.

Roasting

Roast the strawberries in the oven for about 20 minutes, or until they are soft and starting to caramelize.

Mixing the Ricotta

While the strawberries are roasting, mix the ricotta cheese, remaining honey, vanilla extract, and a pinch of salt in a bowl until creamy.

Serving

Once the strawberries are done roasting, remove them from the oven and allow them to cool slightly.
To serve, spoon the ricotta mixture into a serving dish, top it with the warm roasted strawberries, and garnish with fresh mint leaves if desired.

Notes

Store any leftovers in an airtight container. The roasted strawberries will keep for about 2-3 days, while the ricotta mixture can last up to 4-5 days.