Description
This Roasted Strawberry Whipped Ricotta Toast is a sweet and elegant breakfast or snack! Juicy roasted strawberries pair perfectly with creamy whipped ricotta on toasted crusty bread. A drizzle of honey and fresh herbs make it irresistible.
Ingredients
For the Roasted Strawberries:
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1 pint fresh strawberries, hulled and sliced
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1 tablespoon honey
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1 teaspoon balsamic vinegar
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Pinch of salt
For the Whipped Ricotta:
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1 cup ricotta cheese
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1 tablespoon honey
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1/2 teaspoon vanilla extract
For Assembly:
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4 slices of crusty bread, toasted
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Fresh thyme or basil leaves (optional)
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Extra honey for drizzling
Instructions
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Prepare the Roasted Strawberries:
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a bowl, toss the sliced strawberries with honey, balsamic vinegar, and a pinch of salt.
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Spread the strawberries in a single layer on the prepared baking sheet.
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Roast for 20–25 minutes, or until the strawberries are soft and slightly caramelized. Let cool.
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Prepare the Whipped Ricotta:
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In a medium bowl, combine the ricotta cheese, honey, and vanilla extract.
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Using a hand mixer or whisk, whip the ricotta until smooth and creamy.
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Assemble the Toast:
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Spread a generous layer of whipped ricotta on each slice of toasted bread.
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Top with roasted strawberries.
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Garnish with fresh thyme or basil leaves, if desired, and drizzle with extra honey.
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Serve and Enjoy:
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Serve immediately and enjoy this delicious and elegant toast as a delightful breakfast or snack!
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Notes
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For a tangier flavor, use goat cheese instead of ricotta.
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Add a sprinkle of crushed nuts (e.g., pistachios or almonds) for extra crunch.
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Store leftover roasted strawberries in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 toast
- Calories: 250 kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg