I love dessert for breakfast. Especially cheesecake. This Baked Ricotta with Balsamic Cherries has a savoriness with its sweetness that I just can’t get enough of. And it’s healthy enough to feed to the Goose with no regrets. Granted she’s not a huge fan of the balsamic cherries but they are rather elegant and refined for a toddler’s palate, even one who loves chickpeas and quinoa.
Maybe when she’s 3, her palate will mature.
Or maybe I’ll still be pulling dog food and chewed pieces of crayons out of her mouth. Who knows?
Anyway, back to this baked ricotta with balsamic cherries. At one of my favorite date spots, they serve a cheese plate for dessert. I often get it for my appetizer or my meal instead of having a big heavy dinner. It is one of my favorite things in the world. I mean what’s not to love about a plate of cheese? This little bowl of amazing cherries soaked in balsamic vinegar accompanies the cheese selections. They. Are. So. Good. They are sweet and juicy and yummy and all kinds of delicious. And you know what? They pair perfectly with cheese. It’s incredible. Mind blowing really.
These cherries could make up for bad days. These cherries on a plate of creamy, honeyed ricotta cheese. Yes, please. So much yes.
It looks beautiful and fancy and oh so grown up, like you slaved away over it for hours. Actually, it’s the easiest dessert/breakfast/brunch/snack I have ever made. No lie, it only took me 5 minutes to prep to get in the oven. And that’s 5 minutes with a toddler hanging from my leg constantly asking for uppies. For those of you that can cook with two hands not while holding a small child, prep time will be even shorter.
By the way, did I mention that this is healthy? Yep, it’s as healthy as it is pretty. It’s pretty low in calories and packed with calcium and protein. Totally guilt free and perfect for a light bite during bikini season.
45 minTotal Time
- 1 full container of fat free ricotta cheese (about 1 4/5 cups)
- 1/2 cup of honey, divided
- 3 eggs
- 1/2 cup of Stevia
- 1 tbs vanilla
- 2 cups of frozen cherries that are depitted (you could use fresh ones, particularly since cherries are in season now, but it would be a pain in the butt to pit them all)
- 1/2 cup of good balsamic vinegar
- 1 tbs of honey
- 2 tbs of Stevia
- 1 tbs of mustard seeds
- Defrost the cherries.
- Whisk together the balsamic vinegar, 1 tbs of honey, 1 tbs of mustard seeds and 2 tbs of Stevia. Pour the balsamic mixture over the cherries and cover them. Let them sit for at least an hour, but preferably overnight.
- Preheat your oven to 375. Put a shallow bowl of water on the bottom rack.
- In a medium sized bowl, whisk together the ricotta, eggs, 1/4 cup of honey, Stevia, and vanilla until well combined. Pour mixture into a medium oven safe dish and bake for 15-20 minutes or until the top is starting to get solid.
- After 15-20 minutes, pour the remaining honey on top. Return to the oven for an additional 15 to 20 minutes or until the top is lightly golden and springs back to the touch.
- Let cool. Take a knife and gently run it along the sides of the dish and turn out onto a plate. Top with the balsamic cherries.
- Enjoy for breakfast, brunch or dessert.