Description
A delicious and easy recipe for Roasted Strawberry Whipped Ricotta Toast, perfect for breakfast or a snack.
Ingredients
- 1 cup fresh strawberries, hulled and halved
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- 1 cup ricotta cheese
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 4 slices of thick bread (such as sourdough or whole grain)
- 2 tablespoons olive oil
- Pinch of salt
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the halved strawberries with honey, balsamic vinegar, and a pinch of salt. Spread them evenly on the prepared baking sheet.
- Roast the strawberries in the preheated oven for about 15-20 minutes, or until they are soft and caramelized. Remove from the oven and let cool slightly.
- While the strawberries are roasting, in a separate bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Whip until smooth and creamy.
- Heat a skillet over medium heat and brush each slice of bread with olive oil on both sides. Toast the bread in the skillet for about 2-3 minutes on each side, or until golden brown and crispy.
- Once the bread is toasted, spread a generous layer of the whipped ricotta on each slice.
- Top the ricotta with the roasted strawberries, drizzling any remaining juices from the baking sheet over the top.
- Garnish with fresh mint leaves if desired. Serve immediately.
Notes
- For a dairy-free option, substitute the ricotta with a plant-based cream cheese or a tofu-based ricotta.
- Add a sprinkle of crushed nuts, such as pistachios or almonds, for added crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Roasting and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg