Description
A delightful open-faced toast featuring creamy whipped ricotta topped with sweet roasted strawberries and a drizzle of honey. Perfect for a quick breakfast, brunch, or light dessert.
Ingredients
- 1 pound fresh strawberries, hulled and halved
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon vanilla extract
- 4 thick slices of sourdough bread
- 1 cup whole milk ricotta cheese
- 2 tablespoons heavy cream
- Zest of 1 lemon
- Pinch of salt
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, toss strawberry halves with honey, balsamic vinegar, and vanilla extract. Spread evenly on the prepared baking sheet.
- Roast strawberries for 15-20 minutes, until softened and slightly caramelized. Let cool slightly.
- While strawberries roast, make the whipped ricotta. In a food processor or blender, combine ricotta, heavy cream, lemon zest, and salt. Blend until smooth and creamy, about 30 seconds.
- Toast the sourdough bread slices until golden brown.
- Spread a generous amount of whipped ricotta on each toast.
- Top with roasted strawberries and drizzle with any remaining juices from the baking sheet.
- Garnish with fresh mint leaves if desired and serve immediately.
Notes
You can customize the seasonings to taste. Try adding a pinch of black pepper or a sprinkle of sea salt on top. Leftover roasted strawberries can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: American