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There’s something about the combination of berries and cheese… it just works! Strawberries, raspberries, blueberries, and the perfect pair for cheese.
170g whole milk ricotta
2 Teaspoons honey, divided evenly
1/4 Teaspoon kosher salt
150g goat cheese, sliced or crumbled
150g sharp white cheddar, sliced
1 Punnet Driscoll’s Strawberries
1 Punnet Driscoll’s Raspberries
Crackers of choice
Nuts of choice
1 Punnet Driscoll’s Blueberries
1 Tablespoon balsamic glaze
Place ricotta into a food processor, add 1 tablespoon honey and salt. Pulse food processor 1-2 minutes until ingredients are smooth and creamy and scrape down sides of food processor as needed.
Transfer ricotta cheese mixture in a small serving bowl, and drizzle with remaining teaspoon of honey.
Place ricotta cheese mixture onto large cheese board.
Assemble cheeses on cheese board.
Cut strawberries in half lengthwise and leave stems.
In between large spaces between cheeses fill with whole strawberries, raspberries and crackers. Then with the smaller spaces fill with nuts, sliced strawberries and blueberries.
Drizzle balsamic glaze over goat cheese.
Tip: To create a vibrant platter place ingredients next to other ingredients of contrasting colour. Best served at room temperature.