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Bobby Flay’s Oven-Roasted Seasonal Fruits Over Ricotta

If you’ve ever reached for berries in the fridge only to discover they’re a bit past their prime, it can be a big letdown. Hey, it happens to the best of us. Before you consider tossing them, watch our chef-in-residence Bobby Flay turn just-past-ripe berries into a thing of beauty. Learn his trick for transforming them in the oven and how to pair them with creamy ricotta for an elegant spring dessert.

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Bobby Flay’s Oven-Roasted Seasonal Fruits Over Ricotta

  • Author: Misfits Market


  • 1 pound strawberries, washed, hulled, and quartered
  • 1 pint blueberries, washed and stems removed
  • 1 pint blackberries, washed and halved
  • 1 teaspoon cinnamon
  • 1/4 cup cane sugar, maple syrup, or honey
  • 1 vanilla bean, split in half
  • Juice of ½ lemon or small orange
  • 2 tablespoons Sherry or another fortified wine
  • Pinch Kosher salt
  • Olive oil
  • Optional garnishes: fresh mint and honey
  • Serving options: yogurt, ice cream, fresh ricotta cheese, cottage cheese


  1. Preheat oven to 400 degrees.
  2. Using the back of a paring knife, scrape the vanilla pods to release the beans inside.
  3. In a large bowl, add all the fruit, scraped vanilla, vanilla bean pod, cinnamon, sugar, lemon juice, Sherry, and salt. Gently mix to combine. 
  4. Pour fruit mixture into a large oven-proof baking dish, in a single layer for best results. Lightly drizzle olive oil on top. Bake for 15-20 minutes, uncovered, until fruit is roasted and fragrant but still has some texture.
  5. Remove from oven and let cool slightly. Garnish with mint and serve with yogurt, ice cream, or fresh ricotta cheese and honey.