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Roasted Strawberries with Brown Sugar and Vanilla
A perfect solution for using up those not-quite-ripe strawberries but also delicious made with the season’s ripest fruit.
June 6th, 2013
By Paula Bowman
Here, the roasted berries are served on honeyed ricotta and toast but they are equally delicious served over vanilla ice cream, in a yogurt parfait or on top of fluffy pancakes.
Servings
Serves 4Prep Time
5 minutesCook Time
20 minutesIngredients
- 1/2 cup ricotta
- 2 tbsp honey
- 1/2 tsp chopped fresh thyme leaves, optional
- 1 lb strawberries, quartered
- 2 tbsp light brown sugar
- 1 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- 1 tsp good quality balsamic vinegar
- 4 slices country bread, toasted
Directions
Preheat oven to 400°F.
In a bowl, combine ricotta, honey, and thyme together and mix well. Refrigerate until needed.
In a baking dish, combine strawberries with sugar, butter and vanilla and toss gently to coat. Arrange in a single layer and bake until strawberries are softened and liquid is beginning to thicken, about 12-15 minutes. Add balsamic vinegar, stir gently and let cool.
To serve, spread ricotta mixture over toasted bread and spoon strawberries over top.
Photography by Carlo Mendoza
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