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Roasted Strawberries over Honey Whipped Ricotta We’ve really been into strawberries this season and it’s sort of hard not to be. They’re everywhere and it’s glorious. You can smell the super ripe strawberries from a mile away and I love how their sweet scent just perfumes the air at farmer’s markets. Yum. Today we’re continuing our love-fest with strawberries with this simple appetizer or dessert, you decide.

This recipe is super easy and the caramelized strawberries pair so well together with the honey whipped ricotta. The pistachios also add a nice crunch to this dippy type dish. If you want a bit of a sweet and savory feel I recommend serving them with light crackers, otherwise chocolate wafers make a really great alternative, especially if you want to keep things sweet.

Mother’s day is a short 7 days away and this would make a great addition to any Mother’s day menu. So simple, so delicious. Enjoy! xx, Jenny
Dessert Dip recipe No bake dessert recipe

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Roasted Strawberries Over Honey Whipped Ricotta
Serves 4 to 6

Ingredients:
12 ripe strawberries, hulled and halved
1 tablespoon coconut oil (extra virgin olive oil is fine)
1 teaspoon sea salt flakes, divided
1 1/2 cups whole milk ricotta
1/2 cup honey, plus extra for drizzling
3 tablespoons toasted and crushed pistachios

Directions:
1. Preheat oven to 375˚F.
2. Place strawberries, oil and 1/2 teaspoon salt in a mixing bowl and toss together.
3. Pour mixture onto a baking sheet, lined with parchment, and spread into an even layer.
4. Roast strawberries for 20 to 25 minutes or until slightly caramelized, but still firm enough to keep their shape. Remove from oven and allow strawberries to cool. Set aside until ready to use.
5. Place ricotta, honey and remaining salt in a mixing bowl and whip together with a wooden spoon until mixture is light and fluffy (you can use a stand mixer or hand mixer if you prefer).
6. Spread ricotta mixture in a large, shallow dish and top with strawberries. Drizzle with a small amount of honey and finish with a sprinkle of pistachios.
7. Serve with chocolate wafers or crackers.

 /   /   /  12 Comments
  1. T Not Specified Not Specified

    Goodbye diet, hello beautiful, beautiful food.

    Huge PRIMARK Haul May 2015 + Try on!

  2. Beeta @ Mon Petit Four Not Specified Not Specified

    Mmm! I love the idea of roasting strawberries! I always do a maple reduction with ricotta and fresh berries, but I like the idea of using roasted berries because of the exact caramelization you described. Fantastic job!

  3. Tran Nguyen Not Specified Not Specified

    I would like to bring this into work…. would I be able to make it in advance (like the night before)?

    • Jenny Park Not Specified Not Specified

      Definitely! I just recommend you keep the whipped ricotta, roasted strawberries and pistachios separate until the day of

  4. Traci B Not Specified Not Specified

    I tried this tonight & I love it. My only question is my ricotta did not stay as thick as yours looks in the picture once I mixed it with honey. Should I beat it with a stand mixer for the thicker consistency? Mine resembles pudding.

    • Jenny Park Not Specified Not Specified

      Hm, I did whip mine up in a stand mixer so that could be it. You can also try to cut the honey to 1/4-1/3 cup and drizzle more over the top. Glad you enjoyed it!

  5. PINGBACK: In Season: May & June | The Dinner Bell

  6. Sarah @ SnixyKitchen Not Specified Not Specified

    These photos and this recipe is making me swoon. I’m pretty sure I wouldn’t be able to put the spoon down until I’d licked the bowl clean!

  7. Eden Passante Not Specified Not Specified

    This looks so refreshing! Definitely need to make this very very soon!

  8. Nate Teague Not Specified Not Specified

    Thanks for introducing me to this delicious flavour combo! I made this with my daughter on the weekend and it was very popular. In Australia, it’s that time of year when berries are super cheap to buy so we’re experimenting with lots of new desserts.

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