There's something undeniably delightful about a slice of toast topped with creamy ricotta and sweet roasted strawberries. This dish is not only a feast for the eyes but also a splendid blend of flavors and textures that come together to create a simple yet sophisticated bite.
Ingredients
Scale:
4 slices of your favorite bread (sourdough, whole grain, or gluten-free)
1 tablespoon olive oil
Pinch of salt
1 cup fresh ricotta cheese
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
Pinch of salt
2 cups fresh strawberries, hulled and halved
2 tablespoons sugar
1 tablespoon balsamic vinegar (optional)
Fresh mint leaves (for garnish, optional)
Instructions
Preheat the oven to 375°F (190°C).
In a medium bowl, combine the halved strawberries with sugar and balsamic vinegar, toss gently to coat.
Spread the strawberries on a baking sheet lined with parchment paper and roast for about 15-20 minutes.
In a bowl, combine the ricotta, honey (or maple syrup), vanilla extract, and salt, and beat until smooth and creamy.
Brush both sides of the bread slices with olive oil and sprinkle with salt, then toast in the oven for about 5-7 minutes until golden brown.
Spread a generous amount of the whipped ricotta on each slice of toast, then top with the roasted strawberries.
Garnish with fresh mint leaves if desired, serve immediately.
