Description
A delightful open-faced toast featuring creamy whipped ricotta topped with sweet roasted strawberries and a drizzle of honey. Perfect for breakfast, brunch, or a light snack.
Ingredients
- 1 pint fresh strawberries, hulled and halved
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 cup whole milk ricotta cheese
- 2 tablespoons heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 4 slices sourdough bread
- 2 tablespoons butter
- Fresh mint leaves for garnish (optional)
- Flaky sea salt for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, toss the halved strawberries with 1 tablespoon honey and the balsamic vinegar until evenly coated. Spread them in a single layer on the prepared baking sheet.
- Roast the strawberries for 20 minutes, stirring halfway through, until softened and slightly caramelized. Remove from the oven and let cool slightly.
- In a medium bowl, combine the ricotta cheese, heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or whisk, whip until light and fluffy, about 2 minutes.
- Toast the sourdough bread slices until golden and crisp. Spread a thin layer of butter on each toast.
- Spread a generous amount of whipped ricotta onto each toast. Top with the roasted strawberries and drizzle with the remaining 1 tablespoon honey.
- Garnish with fresh mint leaves and a pinch of flaky sea salt if desired. Serve immediately.
Notes
You can customize the sweetness by adjusting the honey. For a savory twist, add a sprinkle of black pepper. Leftover roasted strawberries can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: American