Roasted Strawberry Whipped Ricotta Toast
A delightful toast featuring warm, caramelized strawberries and creamy whipped ricotta atop crusty sourdough, perfect for brunch or a cozy snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Sourdough bread
- Ricotta cheese
- Strawberries
- Balsamic vinegar
- Honey or sugar
- Salt
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the strawberries and toss them in a bowl with balsamic vinegar, honey or sugar, and a pinch of salt.
- Spread the seasoned strawberries on a baking sheet and roast for about 15-20 minutes, until softened and caramelized.
- Toast the sourdough bread until golden brown.
- Whip the ricotta cheese until creamy and smooth in another bowl.
- Spread the whipped ricotta generously on the warm sourdough.
- Top it with the beautifully roasted strawberries.
- Drizzle with additional balsamic or honey if desired.
- Serve immediately and savor every bite.
Notes
To keep leftovers fresh, store ingredients separately. Roasted strawberries last up to 3 days in the fridge, while whipped ricotta can last up to 5 days.