Description
A delightful and easy open-faced toast featuring creamy whipped ricotta and sweet roasted strawberries. Perfect for breakfast, brunch, or a light snack.
Ingredients
- 1 pint fresh strawberries, hulled and halved
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 cup whole milk ricotta cheese
- 2 tablespoons heavy cream or milk
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
- 4 slices thick-cut bread (such as sourdough or brioche)
- 2 tablespoons butter or olive oil
- Fresh mint leaves for garnish (optional)
- Flaky sea salt for finishing (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the halved strawberries with balsamic vinegar and 1 tablespoon honey until evenly coated. Spread them in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once, until the strawberries are soft and the juices have thickened slightly. Remove from oven and let cool slightly.
- While the strawberries roast, make the whipped ricotta. In a food processor or using a hand mixer, combine the ricotta cheese, heavy cream, remaining 1 tablespoon honey, and vanilla extract. Blend or whip until light, smooth, and fluffy, about 2 minutes. Set aside.
- Toast the bread slices. You can do this in a toaster, under the broiler, or in a skillet with a little butter or olive oil, toasting until golden brown and crisp.
- To assemble, spread a generous amount of whipped ricotta on each slice of toasted bread. Top with the roasted strawberries and any accumulated juices from the baking sheet.
- Garnish with fresh mint leaves and a sprinkle of flaky sea salt, if desired. Serve immediately.
Notes
You can customize the seasonings to taste. For a more savory twist, add a pinch of black pepper to the strawberries before roasting. Use any thick-cut bread you prefer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Breakfast
- Cuisine: American