Whipped ricotta is a trend we are totally behind! It’s creamy, light and delicious, and we paired it with deep caramelised roasted strawberries to create a fabulous starter to enjoy anywhere!
Whipped ricotta with Roasted Strawberries
HANDS-ON TIME 15 min | TOTAL TIME 40 min | SERVES 4
INGREDIENTS
Roasted strawberries
- 500 grams. strawberries, hulled and cut in half
- 3 Tbsp honey
- 1 Tbsp olive oil
- 1 tsp sea salt flakes
Whipped ricotta
- 1 cup full cream ricotta
- 1 tsp pepper
- 1/2 cup yoghurt
To serve
- 1 tsp chopped basil
- 1 tsp chopped mint
- 1 baguette, toasted
METHOD
Roasted strawberries
PREHEAT oven to 220ºC.
TOSS strawberries, honey, oil and salt together. Spread out into an even layer on a baking tray.
ROAST strawberries in the oven for 20-25 minutes until strawberries are soft and golden.
Whipped ricotta
COMBINE all the ingredients in a bowl and use a hand mixer or a whisk until whipped.
To serve
SPOON the whipped ricotta into a serving bowl and top with the roasted strawberries. Drizzle over some of the strawberry juices and herbs and finish with a crack of black pepper.
SERVE with toasted baguette.
Tip from the team: Add 2 tablespoons of balsamic vinegar to your strawberries before roasting them for an added depth of flavour. / Keep your strawberries fresher for longer by giving them a quick wash in a diluted solution of vinegar and water. Drain and rinse under cool running water.
Whipped Ricotta with Roasted Strawberries
Ingredients
- Roasted strawberries
- 500 grams. strawberries, hulled and cut in half
- 3 Tbsp. honey
- 1 Tbsp. olive oil
- 1 tsp sea salt flakes
- Whipped ricotta
- 1 cup full cream ricotta
- 1 tsp pepper
- 1/2 cup yoghurt
- To serve
- 1 tsp. chopped basil
- 1 tsp. chopped mint
- 1 baguette, toasted
Instructions
Roasted strawberries
PREHEAT oven to 220ºC.
TOSS strawberries, honey, oil and salt together. Spread out into an even layer on a baking tray
ROAST strawberries in the oven for 20-25 minutes until strawberries are soft and golden.
Whipped ricotta
COMBINE all the ingredients in a bowl and use a hand mixer or a whisk until whipped.
To serve
SPOON the whipped ricotta into a serving bowl and top with the roasted strawberries. Drizzle over some of the strawberry juices and herbs and finish with a crack of black pepper.
SERVE with toasted baguette.
Did you make this recipe? Tag us on Instagram @foodandhomesa!
ALSO SEE: Butterflied chicken with fig & olive anchoaide
https://www.foodandhome.co.za/recipes/butterflied-chicken-with-fig-olive-anchioade
ALSO SEE: Salted caramel profiterole ice cream sandwiches
Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.