Description
A delightful treat featuring roasted strawberries and whipped ricotta on toasted bread.
Ingredients
Scale
- 1 cup fresh strawberries, hulled and halved
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- 1 cup ricotta cheese
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 4 slices of thick bread (such as sourdough or whole grain)
- 1 tablespoon olive oil
- Pinch of salt
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the halved strawberries with honey, balsamic vinegar, and a pinch of salt. Spread them on a baking sheet in a single layer.
- Roast the strawberries in the preheated oven for 15-20 minutes, or until they are soft and caramelized. Remove from the oven and let cool slightly.
- In a separate bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Whip with a fork or a hand mixer until smooth and creamy.
- While the strawberries are cooling, brush both sides of the bread slices with olive oil and toast them in a skillet over medium heat until golden brown and crispy, about 2-3 minutes per side.
- Spread a generous layer of the whipped ricotta on each slice of toasted bread.
- Top each toast with the roasted strawberries and garnish with fresh mint leaves if desired.
Notes
- For a dairy-free option, substitute ricotta with a plant-based cream cheese or whipped coconut cream.
- Add a sprinkle of chopped nuts or seeds on top for added crunch and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Roasting and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg