Description
A delightful toast topped with creamy whipped ricotta, sweet roasted strawberries, and a hint of honey and balsamic glaze. Perfect for breakfast or brunch.
Ingredients
- 4 slices sourdough bread
- 1 cup fresh strawberries, hulled and halved
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- 1 cup whole milk ricotta cheese
- 2 tablespoons heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon olive oil
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss strawberries with honey and balsamic vinegar. Spread evenly on prepared baking sheet.
- Roast strawberries for 15-20 minutes until soft and slightly caramelized. Remove and set aside.
- In a food processor, combine ricotta, heavy cream, powdered sugar, and vanilla extract. Blend until smooth and fluffy.
- Heat olive oil in a skillet over medium heat. Add sourdough slices and toast until golden brown on both sides.
- Spread a generous amount of whipped ricotta on each toast. Top with roasted strawberries and drizzle with any remaining syrup from the baking sheet.
- Garnish with fresh mint leaves if desired. Serve immediately.
Notes
You can customize the seasonings to taste. For a sweeter version, add extra honey. For a savory twist, add a pinch of sea salt and black pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Breakfast
- Cuisine: American