Description
Indulge in this delightful Roasted Strawberry Whipped Ricotta Toast that combines the sweetness of roasted strawberries with creamy whipped ricotta on crispy sourdough slices. Perfect for a leisurely breakfast or a light snack.
Ingredients
Scale
Ricotta Mixture:
- 1 cup whole milk ricotta cheese
- 1 tablespoon honey, plus more for drizzling
- 1/2 teaspoon vanilla extract
Roasted Strawberries:
- 1 pint fresh strawberries, hulled and halved
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sugar
- Pinch of salt
Additional:
- 4 slices crusty sourdough or artisan bread
- Chopped fresh mint or basil for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Roast Strawberries: Toss halved strawberries with olive oil, balsamic vinegar, sugar, and salt. Roast for 20-25 minutes until caramelized.
- Whip Ricotta: In a food processor or with a hand mixer, whip ricotta until smooth. Add honey and vanilla, whip until fluffy.
- Toast Bread: Toast bread slices until crisp.
- Assemble Toasts: Spread whipped ricotta on toast, top with roasted strawberries. Drizzle with honey, garnish with mint or basil.
- Serve: Serve immediately.
Notes
- You can prepare the roasted strawberries in advance and refrigerate for up to 3 days.
- For added crunch, sprinkle toasted chopped nuts like pistachios or almonds before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Appetizer, Snack
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 280
- Sugar: 11 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 25 mg
