Name: Honey-Broiled Strawberries and Ricotta
Ingredients: 1/4 cup unsalted, shelled raw natural pistachios; 8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups); 3 tablespoons plus 1/4 cup honey; 2 teaspoons finely grated lemon zest, divided; 1/2 teaspoon coriander seeds, lightly crushed; 2 cups ricotta; of kosher salt; 1 tablespoon sugar; Six 4-ounce ramekins

Ingredients

1/4 cup unsalted, shelled raw natural pistachios
8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
3 tablespoons plus 1/4 cup honey
2 teaspoons finely grated lemon zest, divided
1/2 teaspoon coriander seeds, lightly crushed
2 cups ricotta
of kosher salt
1 tablespoon sugar
Six 4-ounce ramekins

Steps

Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
Preheat broiler. Toss strawberries, 3 Tbsp. honey, 1 tsp. lemon zest, and coriander seeds in a shallow broiler-proof baking dish. Broil until berries are soft and juices are bubbling, 5-8 minutes. Let cool.
Mix ricotta, salt, remaining 1/4 cup honey, and remaining 1 teaspoon lemon zest in a medium bowl to blend. Divide among ramekins; sprinkle with sugar.
Place ramekins on a rimmed baking sheet and broil until ricotta begins to brown, 5–8 minutes. Let ricotta cool, then top with strawberry mixture and pistachios.
DO AHEAD: The strawberry mixture can be made 1 day ahead. Cover and chill. Let stand at room temperature 15 minutes before serving.