Description
Indulge in the delightful combination of creamy whipped ricotta, sweet roasted strawberries, and a drizzle of honey atop crispy sourdough bread. This Roasted Strawberry Whipped Ricotta Toast transforms simple ingredients into a gourmet breakfast experience that’s perfect for brunch gatherings or a cozy morning at home.
Ingredients
Scale
- 4 slices sourdough bread (thick cut)
- 2 cups fresh strawberries (halved)
- 1 cup whole milk ricotta cheese
- 3 tbsp raw honey (plus extra for drizzling)
- 2 tbsp balsamic vinegar
- 1 tbsp fresh mint leaves (finely chopped)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, toss the halved strawberries with balsamic vinegar. Spread them evenly on the baking sheet.
- Roast strawberries for 15-20 minutes until soft and caramelized.
- While strawberries roast, whip the ricotta cheese in a bowl until smooth. Add honey to taste.
- Toast the sourdough slices until golden brown.
- Assemble by spreading whipped ricotta on each slice of toast, topping with roasted strawberries, mint leaves, and an extra drizzle of honey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of toast (approximately 120g)
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg