Description
This delightful toast features creamy whipped ricotta topped with sweet roasted strawberries and a balsamic glaze, perfect for a gourmet breakfast or brunch.
Ingredients
- 1 cup fresh strawberries, hulled and halved
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 4 slices sourdough bread
- 1 cup whole milk ricotta cheese
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 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, balsamic vinegar, and olive oil. Spread on prepared baking sheet and roast for 15-20 minutes until soft and juicy.
- While strawberries roast, make the whipped ricotta: In a food processor, combine ricotta, heavy cream, vanilla extract, and salt. Blend until smooth and fluffy, about 1-2 minutes.
- Toast sourdough slices until golden and crisp.
- Spread a generous layer of whipped ricotta on each toast, then top with roasted strawberries and drizzle with any remaining balsamic syrup from the baking sheet.
- Garnish with fresh mint leaves if desired. Serve immediately.
Notes
You can customize the seasonings to taste. For a less tangy version, reduce balsamic vinegar. Use gluten-free bread if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Breakfast
- Cuisine: American