Description
A delightful recipe for Roasted Strawberry Whipped Ricotta Toast, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and halved
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 slices of crusty bread (such as sourdough or ciabatta)
- 1 tablespoon olive oil
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine the halved strawberries, honey, and balsamic vinegar. Toss until the strawberries are well coated. Spread them out on a baking sheet lined with parchment paper.
- Roast the strawberries in the preheated oven for 20-25 minutes, or until they are soft and caramelized. Remove from the oven and let cool slightly.
- In a mixing bowl, combine the ricotta cheese, vanilla extract, and salt. Use a hand mixer or a whisk to whip the mixture until it’s smooth and creamy.
- While the strawberries are cooling, brush the slices of bread with olive oil on both sides. Toast them in a skillet over medium heat or in the oven until golden brown and crispy.
- To assemble, spread a generous layer of the whipped ricotta on each slice of toasted bread. Top with the roasted strawberries.
- Garnish with fresh mint leaves if desired. Serve immediately.
Notes
- For a sweeter version, add a sprinkle of powdered sugar on top of the strawberries before serving.
- Substitute the strawberries with other berries like blueberries or raspberries for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Roasting and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg