Roasted Strawberry Whipped Ricotta Toast
A delightful toast featuring creamy whipped ricotta and syrupy roasted strawberries, perfect for breakfast or a mid-afternoon snack.
Ingredients
For the roasted strawberries
- 1 pint fresh strawberries, hulled and sliced Bursts with sweet juiciness, will become syrupy and tender when roasted.
- 1 tablespoon honey Enhances the strawberries with floral notes.
- 1 teaspoon balsamic vinegar Rich and slightly tangy.
- 1 pinch salt Enhances overall flavors.
For the whipped ricotta
- 1 cup ricotta cheese Creamy and rich.
- 1 tablespoon honey For added sweetness.
- 1/2 teaspoon vanilla extract Aromatic and warm.
For assembly
- 4 slices crusty bread, toasted Adds crunch and texture.
- to taste fresh thyme or basil leaves (optional) For garnish.
- to taste extra honey for drizzling For added sweetness.
Instructions
Roasting the Strawberries
- Preheat your oven to 375°F (190°C).
- Toss the sliced strawberries in a bowl with honey, balsamic vinegar, and a pinch of salt.
- Spread them evenly on a baking sheet and roast for 15-20 minutes, stirring halfway through.
Preparing the Ricotta
- In a mixing bowl, combine ricotta cheese, honey, and vanilla extract.
- Blend until smooth and creamy using a hand mixer or whisk.
Toasting the Bread
- Toast the bread slices until golden and crispy.
Assembly
- Spread the whipped ricotta on each toasted slice.
- Top with roasted strawberries and drizzle with extra honey.
- Garnish with fresh thyme or basil leaves, if desired.
Notes
Ensure strawberries are ripe for roasting. Blend ricotta until smooth but avoid over-whipping.