Description
Sourdough toast topped with creamy whipped ricotta and sweet-tart roasted strawberries, finished with a drizzle of honey and fresh basil.
Ingredients
- 1 pound fresh strawberries, hulled and halved
- 2 tablespoons honey, plus more for drizzling
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon vanilla extract
- 1 cup whole milk ricotta
- 1/4 cup heavy cream
- 1/2 teaspoon lemon zest
- Pinch of sea salt
- 4 thick slices sourdough bread
- 2 tablespoons olive oil or butter
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, toss strawberries with honey, balsamic vinegar, and vanilla. Spread on prepared baking sheet and roast for 20-25 minutes until soft and slightly caramelized. Set aside to cool.
- In a food processor, blend ricotta, heavy cream, lemon zest, and salt until smooth and whipped, about 1 minute. Refrigerate until ready to use.
- Brush sourdough slices with olive oil and toast in a skillet over medium heat until golden and crispy on both sides (or bake in oven for 10 minutes).
- Spread a generous amount of whipped ricotta on each toast. Top with roasted strawberries and drizzle with extra honey. Garnish with fresh basil leaves and serve immediately.
Notes
You can customize the seasonings to taste. If you prefer a sweeter toast, add a little more honey. For a savory twist, sprinkle with black pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Breakfast or Brunch
- Cuisine: American