ROASTED STRAWBERRY & RICOTTA DIP
If you’re looking for an appetizer that looks fancy but takes almost no effort, you have to try this.
Roast fresh strawberries with a drizzle of honey, balsamic vinegar, and a little cracked black pepper until they’re sweet, jammy, and bursting with flavor.
Spoon them over creamy whipped feta, finish with fresh basil, and serve with toasted baguette. It’s the perfect balance of sweet, savory, and tangy, and it’ll disappear fast!
INGREDIENTS
4 oz feta cheese
8 oz whole milk ricotta
2 tbsp olive oil, plus extra for finishing
1 tbsp fresh lemon juice
½ tsp lemon zest
Fresh cracked black pepper, to taste
1 lb fresh strawberries, sliced
2 tbsp honey or sugar
1 tbsp balsamic vinegar
Fresh basil or thyme, finely chopped (optional)
Salt, if needed
DIRECTIONS
Preheat oven to 400°F (200°C).
Place the sliced strawberries on a parchment lined baking tray. Drizzle with honey and balsamic vinegar, then gently toss to coat. Spread into a single layer.
Roast for about 20 minutes, until the strawberries are soft and jammy and the juices are bubbling. Set aside to cool slightly.
In a blender or food processor, combine feta, ricotta, olive oil, lemon juice, lemon zest, and a few cracks of black pepper. Blend until smooth and creamy.
Spread the whipped feta mixture onto a serving plate or shallow bowl.
Spoon the roasted strawberries over the top, adding some of the syrup but not all of the liquid so the dip stays thick.
Finish with a drizzle of olive oil, additional cracked black pepper, and a sprinkle of chopped basil or thyme if desired.
Serve with toasted baguette slices, crostini, or crackers.