ROASTED STRAWBERRIES WITH RICOTTA CHEESE AND HONEY
Easy appetizer of roasted strawberries over a spread of ricotta and goat cheeses, and drizzled with honey.
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.
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
- 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
- Make the roasted strawberries.
- 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.
- Spread the crackers with the cheese mixture, and top with the roasted strawberries. Sprinkle a little mint on top and drizzle with honey.