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Summer Recipe: Strawberry Honey Ricotta Crisps

Photo by Krista Simmons/LAist
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One of the most simply delightful desserts in our warm weather repertoire is a spoonful of fresh ricotta cheese with a little drizzle of honey. It's light, healthful, and full of protein, and lacks the carbs that so many sweets have. Plus it just tastes so darn delicious. So naturally we might be a little bit biased when we say that this recipe we whipped up tickles our fancy.

It utilizes the fresh strawberries that are coming into season, and is great for a light summer lunch or for an afternoon snack. The floral local honey (we used Bodee's pixie tangerine/avocado tree honey from Ojai) is such a lovely touch, especially with the bright punch of mint. You can use any cracker or flatbread as the base, really, but we're totally into English-made Ryvitas. The rye-based crisp bread is high in fiber and in flavor. Here's how we make them:

*makes two crackers, enough for a light lunch or snack

4 tablespoons ricotta cheese
2 strawberries, sliced
4 mint leaves, cut into chiffonade
2 Ryvita rye crackers (or any other large cracker or flatbread)
Drizzle of local honey

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Spread 2 tablespoons of ricotta on each Ryvita cracker. Put those on a pretty plate. (You won't want to move them once there's honey drizzled on top. It can get messy. Trust us.) Top with the sliced berries and mint. Then drizzle with honey. Enjoy!