Roasted Strawberry Whipped Ricotta Toast
A delightful combination of creamy whipped ricotta and sweet roasted strawberries on crispy sourdough bread, perfect for brunch or breakfast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Sourdough bread
- Ricotta cheese
- Strawberries
- Balsamic vinegar
- Honey or maple syrup (optional)
- Salt
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the strawberries and toss them in a bowl with balsamic vinegar, a drizzle of olive oil, and a pinch of salt.
- Spread the strawberries on a baking sheet and roast them for about 15-20 minutes until they soften and become jammy.
- While the strawberries roast, toast the sourdough bread slices until they are golden and crispy.
- In a separate bowl, whip the ricotta cheese until it reaches a creamy consistency.
- Once the bread has toasted, spread a generous amount of whipped ricotta on each slice.
- Top the ricotta with the roasted strawberries.
- Drizzle with honey or maple syrup if you wish.
- Serve immediately and enjoy!
Notes
Use ripe strawberries for the sweetest flavor and consider adding a splash of heavy cream to the ricotta for extra creaminess. Experiment with different types of bread and fruits for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg