Roasted Strawberries with Ricotta Cheese and Honey

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

ROASTED STRAWBERRIES WITH RICOTTA CHEESE AND HONEY

Easy appetizer of roasted strawberries over a spread of ricotta and goat cheeses, and drizzled with honey.

Roasted Strawberries drizzled with honey, ricotta and goat cheese, appetizer, Ask Miss A

It’s so easy to throw some fun cheeses, crackers and olives in my cart at the grocery, that by the time I make the dessert, and prepare the meal for a party, the appetizer often falls through the cracks of my party planning. When friends ask what they can bring when coming to dinner, ‘appetizer!’ is the first think I think of. I’ve never thought the appetizers very important, I guess. But I’m starting to re-think this.


Here’s why.

It introduces the meal, a prelude for the symphony to come.

It sets the tone for the party.

It gives people who might be meeting for the first time, something to share together.

And in the spring and summer with fruits showing up at all the farmer’s markets, it can be a fun way to feature something simple paired with some fresh cheese.

Here’s an appetizer I created using the Roasted Strawberries I posted yesterday. It’s barely a recipe; it’s that easy, and can be served alternatively as dessert. It’s perfect for entertaining as the strawberries can be roasted the day before, and the cheese mixture whipped up in a bowl and placed in the refrigerator until about 15 minutes before guests arrive. So If you’re planning a brunch or party this weekend, set this showstopper out for a nibble, and chill a couple of bottles of Lillet for sipping.

Roasted Strawberries with Ricotta Cheese and Honey
 
Author:
Recipe type: Appetizer
Ingredients
  • Roasted strawberries
  • 1 cup ricotta cheese
  • 2 Tbsp herbed chevre (soft goat cheese)
  • lemon zest from 2 lemons
  • Pinch kosher salt
  • Honey for drizzling
  • Your favorite crackers
  • Fresh mint
Instructions
  1. Make the roasted strawberries.
  2. Whip together the cheeses, lemon zest, and salt in a medium bowl using a fork. The cheese should be quite smooth, easy for spreading on crackers.
  3. Spread the crackers with the cheese mixture, and top with the roasted strawberries. Sprinkle a little mint on top and drizzle with honey.
 

 

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

SIGN UP!

You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

Mashed fava beans with mint on crostini for a perfect appetizer - from the Vegetable Butcher cookbook.
Lazy weekend breakfast of baked potato skins stuffed with cheese, avocado and an egg.
No Bake Pie: Margarita Pie with a Pretzel Crust. Great frozen dessert to serve for Cinco de Mayo, and tuck away the leftovers into the freezer to have on hand all summer.
Citrus Ginger Carrots
Cheese Tortellini with Fava Beans and Herbed Ricotta Cheese
Trofie Pasta with Creamy Poblano Sauce
Sgroppino (Italian dessert cocktail) with lemon sorbet, Prosecco, and vodka.
Zabaglione over strawberries
Socca with Greek Salad
Creamy Feta and Asparagus Casserole
Zucchini Quinoa Fritters with Feta
Celery Root Potato Gratin with Horseradish Cream and Barley

Comments

  1. says

    Ahhhh!! Just wanted to say that that is a STUNNING photo. Those strawberries! So photogenic! And such a delicious-sounding recipe, can’t wait to check it out!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge