Description
A delightful balance of creamy whipped ricotta, sweet roasted strawberries, and crunchy toasted bread. Perfect for a spring brunch or a light dessert.
Ingredients
- 1 pound fresh strawberries, hulled and halved
- 2 tablespoons honey, divided
- 1 tablespoon balsamic vinegar
- 1 cup ricotta cheese
- 1/4 cup heavy cream
- 1/4 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 4 thick slices sourdough bread
- 2 tablespoons olive oil or butter
- 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 1 tablespoon honey and balsamic vinegar. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes until soft and slightly caramelized. Let cool slightly.
- In a food processor, combine ricotta, heavy cream, remaining 1 tablespoon honey, lemon zest, and vanilla extract. Process until smooth and whipped (about 2 minutes). Season with a pinch of sea salt if desired.
- Brush bread slices with olive oil or butter. Toast in a skillet or toaster until golden and crisp.
- Spread a generous layer of whipped ricotta on each toast. Top with roasted strawberries and drizzle with any remaining juices from the pan. Garnish with fresh mint if using. Serve immediately.
Notes
You can customize the seasonings to taste. Roasting intensifies the sweetness of strawberries, but if you prefer less sweetness, reduce honey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Brunch
- Cuisine: American