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    Home » APPETIZERS + SNACKS

    Roasted Strawberries with Ricotta Cheese and Honey

    Modified: Apr 4, 2025 by Susan Pridmore · This post may contain affiliate links · 16 Comments

    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

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    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.

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    Roasted Strawberries drizzled with honey, ricotta and goat cheese, appetizer, Ask Miss A
    4 from 1 vote

    Roasted Strawberries with Ricotta Cheese and Honey

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    Course: Appetizer
    Author: Susan Pridmore
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    Ingredients

    • Roasted strawberries
    • 1 cup ricotta cheese
    • 2 tablespoon herbed chevre soft goat cheese
    • lemon zest from 2 lemons
    • Pinch kosher salt
    • Honey for drizzling
    • Your favorite crackers
    • Fresh mint

    Instructions

    • 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.
     
    « Roasted Strawberries
    Peanut Butter - Chocolate Drops Cookies »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Rosemary

      June 06, 2013 at 1:10 pm

      ok, you've got me convinced! I need to try these roasted berries 🙂

      Reply
      • The Wimpy Vegetarian

        June 06, 2013 at 1:45 pm

        They're so easy, Rosemary! My next experiment with them is with something drizzled with a balsamic reduction.

        Reply
    2. Erika

      June 06, 2013 at 1:32 pm

      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!!

      Reply
      • The Wimpy Vegetarian

        June 06, 2013 at 1:46 pm

        Thanks so much Erika!! They're like little hearts spread out 🙂

        Reply
      • Dee

        June 17, 2024 at 9:25 am

        What is the secret to pulling up the roasted strawberries, please? I must have tied a dozen times, the only recipe that comes up is for the ricotta. I even had it sent to my email - still, it was only the recipe for ricotta every time I click on roasted strawberries. Thamk you!

        Reply
        • Susan Pridmore

          June 17, 2024 at 7:12 pm

          Thank you so much for reaching out. It was a broken link. I have fixed it and you should be able to retrieve the recipe now. My apologies!

          Reply
    3. apuginthekitchen

      June 06, 2013 at 1:33 pm

      Looks so good, those berries are just beautiful. You are so right about appetizers, they are a very important part of the whole experience.

      Reply
      • The Wimpy Vegetarian

        June 06, 2013 at 1:48 pm

        I need to change my ways, starting with a party I'm having this weekend. A friend is bring an app (because she was the first to ask if she could bring something :-)), but I'm think I'll make these too.

        Reply
    4. apuginthekitchen

      June 06, 2013 at 1:50 pm

      Honestly, I am so guilty of avoiding appetizers and you have reminded me not only how wonderful they are, this recipe especially but how important they are, I do the same if people ask what they can bring first thing out of my mouth is appetizer,

      Reply
      • The Wimpy Vegetarian

        June 06, 2013 at 1:55 pm

        And I can tell you that when I asked my friend to bring an appetizer, I had the distinct impression that she would rather have brought anything else. I think a lot of us are in the same boat, even with all the cookbooks out there dedicated to appetizers!!

        Reply
    5. TasteFood

      June 06, 2013 at 1:51 pm

      Heaven on a cracker is what I say.

      Reply
      • The Wimpy Vegetarian

        June 06, 2013 at 1:56 pm

        I cheated and had them for breakfast AND a dessert one day. I didn't want them them to go to waste 🙂

        Reply
    6. Wendy Read

      June 06, 2013 at 5:29 pm

      Gorgeous Photo!!! I love the look of this and our strawberry season has come and gone (December thru April). This is pinned for next season 🙂

      Reply
      • The Wimpy Vegetarian

        June 06, 2013 at 5:44 pm

        Thanks Wendy! Your season starts and ends earlier than ours with your gorgeous winter Florida weather. We're still in season through this month, and if it's cool but sunny along the coast, it can even last a little longer than that.

        Reply
    7. mjskit

      June 16, 2013 at 7:25 pm

      Oh YUM! This looks heavenly!!!!

      Reply
    8. Lilly Sue

      June 17, 2013 at 3:16 pm

      Yum! I like this fun appetizer idea 🙂

      Reply
    4 from 1 vote (1 rating without comment)

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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