Description
A delightful open-faced toast featuring creamy whipped ricotta topped with sweet roasted strawberries, finished with a drizzle of honey and fresh mint. Perfect for a luxurious breakfast or brunch.
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 teaspoon lemon zest
- 1/2 teaspoon salt
- 4 thick slices of sourdough or brioche bread
- 2 tablespoons butter, softened
- Fresh mint leaves, for garnish
- Extra honey, for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, toss the strawberries with 1 tablespoon of honey, balsamic vinegar, and vanilla extract. Spread them in a single layer on the prepared baking sheet.
- Roast the strawberries for 20-25 minutes, until they are soft and have released their juices. Remove from the oven and let cool slightly.
- Meanwhile, in a food processor, combine the ricotta, powdered sugar, lemon zest, and salt. Process until smooth and creamy, about 1-2 minutes, scraping down the sides as needed.
- Toast the bread slices until golden and crisp. Spread a thin layer of butter on each toast.
- Generously spread the whipped ricotta mixture over each slice of toast.
- Top with the roasted strawberries and their juices. Drizzle with the remaining honey and garnish with fresh mint leaves.
- Serve immediately and enjoy!
Notes
You can customize the seasonings to taste. For a dairy-free version, substitute the ricotta with a vegan cream cheese and use dairy-free butter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Breakfast
- Cuisine: American