Roasted Summer Fruit Sweet Ricotta

A delightful and easy dessert featuring creamy, sweet ricotta topped with caramelized, oven-roasted seasonal summer fruits like peaches and berries.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dessert

Cuisine: American, Contemporary

Calories: 310

Ingredients Method Notes

Ingredients

For the Sweet Ricotta Base

15 oz Whole Milk Ricotta Cheese Drained well if watery
3 Tbsp Powdered Sugar or to taste
1 tsp Vanilla Extract
1/4 tsp Sea Salt

For the Roasted Fruit

2 large Peaches Halved and pitted
1 cup Mixed Berries Strawberries, blueberries, raspberries
2 Tbsp Brown Sugar
1 Tbsp Olive Oil
1/2 tsp Cinnamon

For Garnish (Optional)

2 Tbsp Chopped Pistachios
1 tsp Honey

Method

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the fruit: Toss the halved peaches (cut side up) and mixed berries with brown sugar, olive oil, and cinnamon. Arrange in a single layer on the prepared baking sheet.
Roast the fruit for 20-25 minutes, until the peaches are tender and slightly caramelized, and the berries are juicy. Set aside to cool slightly.
Prepare the sweet ricotta: In a medium bowl, whisk together the drained ricotta cheese, powdered sugar, vanilla extract, and sea salt until smooth and creamy.
Assemble the dessert: Divide the sweet ricotta evenly among four small serving bowls or ramekins, spreading it into an even layer.
Top generously with the warm roasted fruit mixture. Drizzle with honey and sprinkle with chopped pistachios, if using. Serve immediately or chilled.

Notes

For an extra layer of flavor, you can add a splash of good quality balsamic vinegar to the fruit before roasting. Ensure the ricotta is well-drained for the best texture.