Description
Indulge in the delightful flavors of summer with this Roasted Strawberry Whipped Ricotta Toast recipe. Creamy whipped ricotta, sweet roasted strawberries, and a hint of balsamic come together on crunchy toast for a perfect breakfast or snack.
Ingredients
Scale
Roasted Strawberries:
- 1 cup fresh strawberries, hulled and halved
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon vanilla extract
Whipped Ricotta:
- 1 cup whole milk ricotta cheese
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
Additional:
- 4 slices crusty bread (like sourdough), toasted
- fresh mint leaves, chopped (optional)
- flaky sea salt, for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Roast the Strawberries: Toss the strawberries with honey, balsamic vinegar, and vanilla extract. Roast for 20 to 25 minutes until soft and syrupy.
- Make the Whipped Ricotta: Blend ricotta, olive oil, and lemon zest until smooth and creamy.
- Assemble: Spread whipped ricotta on toasted bread, top with roasted strawberries, syrup, mint, and sea salt.
- Serve: Enjoy immediately!
Notes
- For extra texture, sprinkle toasted nuts or seeds on top.
- You can roast the strawberries ahead of time and store them in the fridge for up to 3 days.
- Delicious as a brunch option or a light summer dessert.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Roasting, No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 260
- Sugar: 9g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
