Whipped Ricotta with Roasted Strawberries & Strawberry Balsamic Glaze

Ingredients   Serves 2 Recipe can be easily doubled. 

• 1 lb fresh strawberries, hulled and halved

• 1 Tbsp fresh lemon juice (plus ½ Tbsp for ricotta mixture)

• 1 ½ Tbsp local honey

• ¼ cup Strawberry Dark Balsamic Vinegar

• 1 cup whole-milk ricotta

• ½ Tbsp Arbequina Extra Virgin Olive Oil

• 4 large fresh basil leaves

• Pinch of sea salt

• Crusty bread for serving (we love dark chocolate sourdough!)

Instructions

1. Preheat the oven to 400°F (200°C).

2. Prepare the strawberries: Rinse, hull, and slice strawberries in half. In a bowl, toss them with 1 Tbsp lemon juice and honey until evenly coated.

3. Roast the strawberries: Spread the strawberries on a parchment-lined baking sheet and roast for 20 minutes, stirring halfway through, until tender and slightly caramelized.

4. Make the balsamic glaze: While the strawberries roast, pour the Strawberry Dark Balsamic Vinegar into a small saucepan. Simmer over low heat until thickened and syrupy, about 6–8 minutes. Remove from heat and let cool.

5. Whip the ricotta: In a food processor, combine ricotta, olive oil, remaining ½ Tbsp lemon juice, basil leaves, and a pinch of salt. Process on high for 1–2 minutes until light, smooth, and creamy.

6. Assemble: Spread the whipped ricotta onto a shallow serving dish or platter. Spoon the warm roasted strawberries on top. Drizzle generously with the balsamic glaze.

7. Serve: Pair with slices of crusty bread—our favorite is dark chocolate sourdough for an unforgettable sweet-savory combo.

Pro Tip: For extra indulgence, finish with a sprinkle of flaky sea salt or shaved dark chocolate.