Description
A delightful open-faced toast featuring creamy whipped ricotta topped with sweet roasted strawberries and a hint of balsamic glaze. Perfect for a brunch or a light dessert.
Ingredients
- 1 pound fresh strawberries, hulled and halved
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese
- 2 tablespoons powdered sugar
- 1/2 teaspoon lemon zest
- 1/4 cup heavy cream
- 4 thick slices of sourdough bread
- 2 tablespoons olive oil
- Fresh mint leaves for garnish
- Balsamic glaze for drizzling
Instructions
- Preheat oven to 375°F (190°C). In a bowl, toss strawberries with honey, balsamic vinegar, and vanilla extract. Spread on a baking sheet lined with parchment paper. Roast for 20-25 minutes, until soft and caramelized. Let cool.
- In a food processor, combine ricotta, powdered sugar, lemon zest, and heavy cream. Blend until smooth and creamy. Set aside.
- Brush bread slices with olive oil. Toast in a skillet or oven until golden and crisp.
- Spread a generous amount of whipped ricotta on each toast. Top with roasted strawberries and their juices.
- Drizzle with balsamic glaze and garnish with fresh mint leaves. Serve immediately.
Notes
You can customize the seasonings to taste. Try adding a pinch of salt or a sprinkle of black pepper to balance the sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Brunch
- Cuisine: American