Description
A delightful combination of sweet roasted strawberries and creamy whipped ricotta on crispy toast, perfect for a fancy breakfast or brunch.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 cup whole milk ricotta cheese
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 4 slices sourdough bread
- 2 tablespoons butter, softened
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, toss strawberries with honey and balsamic vinegar. Spread in a single layer on the prepared baking sheet.
- Roast strawberries for 15-20 minutes until softened and slightly caramelized. Let cool slightly.
- In a food processor, combine ricotta, powdered sugar, and vanilla extract. Blend until smooth and creamy, about 1-2 minutes.
- Toast sourdough bread slices until golden and crisp. Spread each slice with a thin layer of butter.
- Spread whipped ricotta generously on each toast. Top with roasted strawberries and drizzle with any remaining juices from the baking sheet.
- Garnish with fresh mint leaves if desired. Serve immediately.
Notes
You can customize the seasonings to taste. For a savory twist, add a pinch of black pepper to the roasted strawberries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: American