Description
A delightful and elegant breakfast or snack featuring creamy whipped ricotta cheese topped with sweet, roasted strawberries on toasted sourdough bread. This recipe combines simple, fresh ingredients to create a deliciously light and satisfying treat perfect for any time of day.
Ingredients
Scale
Strawberries
- 1 cup fresh strawberries, hulled and halved
- 1 tablespoon honey (for roasting)
Whipped Ricotta
- 1 cup whole milk ricotta cheese
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
Bread & Garnish
- 2 slices sourdough bread (1-inch thick)
- Fresh mint leaves (optional, for garnish)
Instructions
- Roast Strawberries: Preheat your oven to 375°F (190°C). Arrange the halved strawberries on a parchment-lined baking sheet, drizzle with 1 tablespoon of honey, and roast for about 20 minutes until the strawberries are soft and syrupy.
- Whip Ricotta: In a mixing bowl, combine the ricotta cheese with the remaining tablespoon of honey and the vanilla extract. Whip the mixture until it becomes smooth and fluffy, creating a creamy spread.
- Toast Bread: While the strawberries are roasting, toast the slices of sourdough bread until they are golden brown and crisp, providing a sturdy base for the toppings.
- Assemble Toast: Spread a generous amount of the whipped ricotta over each toasted slice. Top with the roasted strawberries, making sure to spoon any leftover juices over the top for extra flavor.
- Garnish and Serve: Optionally, add fresh mint leaves on top for a refreshing touch. Serve immediately and enjoy your roasted strawberry whipped ricotta toast!
Notes
- You can substitute sourdough bread with your favorite bread if preferred.
- For a dairy-free option, use a plant-based ricotta alternative.
- If you like a tangier taste, try adding a squeeze of fresh lemon juice to the roasted strawberries before serving.
- Store any leftover whipped ricotta in an airtight container in the refrigerator for up to 2 days.
