Description
A quick and indulgent recipe featuring roasted strawberries atop creamy whipped ricotta on crusty toast, perfect for breakfast or dessert.
Ingredients
- Fresh Strawberries
- Honey
- Balsamic Vinegar
- Ricotta Cheese
- Vanilla Extract
- Crusty Bread (like sourdough)
- Fresh Herbs (Thyme recommended)
- Salt
- Prosciutto or Smoked Salmon (optional)
- Arugula Salad (optional)
- Sparkling Wine or Iced Tea (optional)
Instructions
- Preheat your oven to 375°F.
- Hull and slice your strawberries into 1/4 inch thick pieces.
- In a bowl, toss the strawberries with honey, balsamic vinegar, and a tiny sprinkle of salt.
- Spread the strawberries on a lined baking sheet and roast for 20-25 minutes.
- While they roast, whip the ricotta cheese with honey and vanilla extract until fluffy.
- Toast your chosen crusty bread until golden brown.
- Spread a generous dollop of whipped ricotta on each toast.
- Top with the warm, roasted strawberries and finish with a sprinkle of fresh herbs.
- Drizzle a bit of honey over the top.
Notes
Use parchment paper on your baking sheet to prevent sticky clean-up. Store leftover toppings separately for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg