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.
