1 tablespoon coconut oil (extra virgin olive oil is fine)
1 teaspoon sea salt flakes, divided
1 1/2 cups whole milk ricotta
1/2 cup honey, plus extra for drizzling
3 tablespoons toasted and crushed pistachios
Preheat oven to 375˚F. Place strawberries, oil and 1/2 teaspoon salt in a mixing bowl and toss together. Pour mixture onto a baking sheet, lined with parchment, and spread into an even layer. Roast strawberries for 20 to 25 minutes or until slightly caramelized, but still firm enough to keep their shape. Remove from oven and allow strawberries to cool. Set aside until ready to use. Place ricotta, honey and remaining salt in a mixing bowl and whip together with a wooden spoon until mixture is light and fluffy (you can use a stand mixer or hand mixer if you prefer). Spread ricotta mixture in a large, shallow dish and top with strawberries. Drizzle with a small amount of honey and finish with a sprinkle of pistachios. Serve with chocolate wafers or crackers.