Crispy bread, creamy ricotta, and sweet yet tart strawberries simmered with balsamic and honey: sound tempting? We think so too! Our ricotta dip with roasted strawberries is the perfect dish to bring to your next barbecue or picnic in the park. Read below to find out how to best make this absolutely delightful dish.
Our Ricotta Dip with Roasted Strawberries
Even when the weather isn’t cooperating, we at Scrumdiddlyumptious are just about always in the mood for grilling and picnicking. So, of course, we can’t do without the right recipes to surprise and delight our loved ones, whether indoors our outdoors.
Whether we’re invited to a spring garden party, a barbecue, or a Sunday picnic in the park, we love simple yet sophisticated recipes. And we don’t want to gatekeep. Today we’ll show you how to make a flavorful ricotta dip with roasted strawberries. This recipe is great for beginner chefs and those short on time alike. Our dip takes less than half an hour to make, and the ingredient list is manageable.
The main attraction of the recipe is clearly the strawberries. While we have been snacking and baking with them all season long, in this recipe we will take them to a more savory realm. To create the main flavor profile of the recipe, start by marinating the strawberries with dark balsamic vinegar and honey. Once the flavors have had the chance to settle into the berries, you will then roast them in the oven. While the berries are roasting, your hands will be free to prepare the dip.
For this, start by mixing ricotta with a pressed garlic clove, some lemon juice, a dash of olive oil, and fresh herbs. Season with salt and pepper.
Once the strawberries are done, let them cool for a few minutes, add them to the dip, and give everything a good drizzle with some extra olive oil and balsamic vinegar. Whether with fresh flatbread or crispy ciabatta, this delicacy is oh-so easy to enjoy!
Barbecuing is the perfect invitation for upping your sauce and side game. That’s why we’ve developed recipes like our strawberry chutney, zucchini ketchup, and sweet pickle dip.
Ricotta Dip with Roasted Strawberries
Ingredients
- 1⅓ cups strawberries
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 garlic clove
- 1 bunch basil
- 1 bunch thyme
- 1 cup ricotta cheese
- 2 tbsp olive oil
- ½ lemon juiced
- 1 tsp red pepper flakes
- salt & pepper to taste
Instructions
- Preheat oven to 400°F.
- Wash, hull, and halve the strawberries. Arrange them on a parchment-paper lined baking sheet. Then, toss the strawberries with balsamic vinegar and honey until well coated.
- Roast for 12–15 minutes, until caramelized and softened. Let cool slightly.
- Peel and press the garlic clove through a garlic press. Wash, dry, and finely chop the basil. Remove thyme leaves from sprigs.
- Place ricotta in a bowl and stir until creamy. Add garlic, olive oil, lemon juice, red pepper flakes, and chopped herbs. Stir well and season with salt and pepper to taste.
- Spread the ricotta dip in a shallow dish. Arrange the roasted strawberries on top and drizzle with additional olive oil and a few drops of balsamic vinegar, if desired.
- Serve with toasted baguette, crackers, or vegetable sticks.