Roasted Strawberries & Whipped Ricotta
Sweet, molten roasted strawberries topped over a creamy cinnamon-spiced pillow of whipped ricotta and sweetened with honey and decorated with thyme. Yes please.
Roasted Strawberries & Whipped Ricotta
Roasted Strawberries & Whipped Ricotta
Roasted Strawberries & Whipped Ricotta
When it’s strawberry season, one should celebrate by using strawberries in every possible way. This jammy roasted strawberries with whipped ricotta recipe is up there as one of my favourites.
The roasted strawberries are also served with sourdough toast, but it’s simply just a tasty vessel for transporting more strawberries and cream to your stomach and filling you up. You could also use croissants as alternative transport, or just dig in with a spoon.
I love to eat this on a slow weekend for breakfast or brunch, or for entertaining it’s a great appetizer or not-too-sweet dessert.
Got an abundance of strawbs? After you make this dish, head over and also make my Roasted Strawberry Tart, it's just so yummy. And this wonderfully vibrant Strawberry, Watermelon & Feta Salad is a celebration of summer fruit.
Well, you can either cheat and use frozen strawberries - clever, you’ll need to adjust cooking times however. For a fresh alternative, you could use plumbs, pears or even a sweet citrus. In this case make sure to watch the cooking time so that it doesn’t burn and if the fruit isn’t particularly juice, consider adding a little water and butter.
Ingredients and substitutions
How to make it - step by step!
Preheat oven to 175 C / 345 F, add strawberries, lemon juice, balsamic vinegar, 1 tbsp honey and a small pinch of salt and pepper, mix to combine.
Place into the oven and bake for 20 minutes, stirring halfway through, set aside to cool.
Meanwhile, place ricotta, cream cheese and cinnamon in a food processor or nutri bullet and pulse for 30 seconds to a minute until light and fluffy.
When everything’s ready, toast your sourdough. To serve, on a large plate or shallow dish, spread over the whipped ricotta, drizzle over honey then top with roasted strawberries, scatter over thyme leaves. Serve with toasted sourdough.
Preheat oven to 175 C / 345 F, add strawberries, lemon juice, balsamic vinegar, 1 tbsp honey and a small pinch of salt and pepper, mix to combine.
Place into the oven and bake for 20 minutes, stirring halfway through, set aside to cool.
Meanwhile, place ricotta, cream cheese and cinnamon in a food processor or nutri bullet and pulse for 30 seconds to a minute until light and fluffy.
When everything’s ready, toast your sourdough. To serve, on a large plate or shallow dish, spread over the whipped ricotta, drizzle over honey then top with roasted strawberries, scatter over thyme leaves. Serve with toasted sourdough.
Watch the how to video
Watch the how to video
Roasted Strawberries & Whipped Ricotta
- 500g strawberries, hulled (green bit removed)
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- Pinch of sea salt
- Pinch of black pepper
- 2 cup whole milk ricotta cheese
- 1 cup cream cheese
- 2 tbsp honey
- ½ tsp cinnamon
- 6 sprigs of thyme
- 2 slices Sourdough bread
- Preheat oven to 175 C / 345 F, add strawberries, lemon juice, balsamic vinegar, 1 tbsp honey and a small pinch of salt and pepper, mix to combine
- Place into the oven and bake for 20 minutes, stirring halfway through, set aside to cool.
- Meanwhile, place ricotta, cream cheese and cinnamon in a food processor or nutri bullet and pulse for 30 seconds to a minute until light and fluffy
- When everything’s ready, toast your sourdough. To serve, on a large plate or shallow dish, spread over the whipped ricotta, drizzle over honey then top with roasted strawberries, scatter over thyme leaves. Serve with toasted sourdough.