Description
A delightful and easy-to-make Roasted Strawberry Whipped Ricotta Toast that combines sweet roasted strawberries with creamy whipped ricotta on toasted rustic bread, garnished with fresh thyme for a fresh, flavorful breakfast or snack.
Ingredients
Scale
Strawberry Mixture
- 1 pound strawberries, ends removed
- 2 tablespoons honey
- Juice of 1/2 lemon
- 4 sprigs fresh thyme, plus extra for garnish
Bread and Toppings
- 2 slices rustic bread, 1-inch in thickness
- 1 tablespoon olive oil
- 3/4 cup whole milk ricotta cheese
- Pinch of sea salt
Instructions
- Roast the Strawberries: Preheat your oven to 400°F (200°C). Place the strawberries in a medium baking dish, drizzle with honey, squeeze the lemon juice over them, and scatter thyme sprigs on top. Roast for 20 minutes, stirring halfway through, until the strawberries are soft and syrupy. Set aside to cool.
- Toast the Bread: Drizzle the slices of rustic bread with olive oil. Place them in the oven to toast for 1 minute, until they are lightly golden and crisp.
- Whip the Ricotta: Add ricotta cheese to a food processor. Pulse for 30 seconds to 1 minute, scraping down the sides as needed, until the ricotta is light, fluffy, and smooth.
- Assemble the Toast: Spread the whipped ricotta equally over the toasted bread slices. Spoon the roasted strawberries with their juices on top. Garnish with additional thyme leaves and a pinch of sea salt. Serve immediately and enjoy.
Notes
- Use ripe but firm strawberries for the best texture.
- Adjust honey quantity based on sweetness preference.
- For a dairy-free version, substitute ricotta with a plant-based alternative.
- Can be served warm or at room temperature.
- Fresh thyme adds a wonderful aroma but can be omitted if unavailable.
