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Roasted Strawberries & Whipped Ricotta

Cook Time

20 minutes

Prep Time

5 minutes

Serves

Sweet, molten roasted strawberries topped over a creamy cinnamon-spiced pillow of whipped ricotta and sweetened with honey and decorated with thyme. Yes please.

Ingredients

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

Instructions

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.