350-500g fresh ricotta
1 egg, beaten
2 tsp honey
½ tsp vanilla extract
1 blood orange, diced finely
½ punnet strawberries, diced finely
1 tbsp chopped mint leaves
¼ cup chopped almond
Pre-heat oven to 180C and grease 1 small baking dish.
In a medium bowl mix ricotta, egg, honey and vanilla extract, place in baking dish. Bake for 20-30 minutes until lightly golden.
Meanwhile, combine salsa ingredients in a bowl and let flavours combine.
Take baked ricotta out of the oven leave to cool.
Serve a wedge of baked ricotta with a spoonful of fruit salsa and optional extra drizzle of honey.