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.
What you need to make Roasted Strawberries & Whipped Ricotta
How to make Roasted Strawberries & Whipped Ricotta
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 how to make Roasted Strawberries & Whipped Ricotta
Watch how to make Roasted Strawberries & Whipped Ricotta
Frequently asked questions & tips for Roasted Strawberries & Whipped Ricotta
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.