Description
A delightful and easy breakfast or snack recipe featuring creamy whipped ricotta spread over toasted sourdough bread, topped with sweet and syrupy roasted strawberries, drizzled with honey and garnished with fresh mint for a burst of freshness.
Ingredients
Scale
Strawberries
- 1 cup fresh strawberries, hulled and halved
- 1 tablespoon honey (for roasting)
Ricotta Spread
- 1 cup whole milk ricotta cheese
- 1 tablespoon honey (for ricotta)
- 1 teaspoon pure vanilla extract
Toast
- 2 slices sourdough bread (1-inch thick)
Garnish
- Fresh mint leaves (optional, for garnish)
Instructions
- Roast Strawberries: Preheat your oven to 375°F (190°C). Arrange the halved strawberries on a baking sheet lined with parchment paper. Drizzle them with 1 tablespoon of honey. Roast in the oven for about 20 minutes until the strawberries become soft and syrupy.
- Whip Ricotta Spread: While the strawberries are roasting, place ricotta cheese in a mixing bowl. Add the remaining 1 tablespoon of honey and vanilla extract. Whip the mixture until it is smooth, light, and fluffy.
- Toast Bread: Toast the sourdough slices until they are golden brown and crispy on the outside while still tender inside.
- Assemble Toasts: Spread a generous amount of the whipped ricotta mixture over each slice of toasted sourdough. Top with the roasted strawberries. Drizzle any leftover strawberry juices from the baking sheet over the top to add extra sweetness and moisture.
- Garnish and Serve: Add fresh mint leaves for a refreshing touch if desired. Serve immediately and enjoy your roasted strawberry whipped ricotta toast!
Notes
- You can substitute honey with maple syrup for a different sweetness profile.
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- If you prefer a thicker ricotta spread, chill the ricotta before whipping.
- This recipe can be doubled easily to serve more people.
- To make it vegan, substitute ricotta with a plant-based alternative and honey with agave syrup.
