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Roasted Strawberry Whipped Ricotta Toast

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A delightful breakfast toast featuring creamy ricotta topped with roasted strawberries, perfect for a lazy morning.

Ingredients

Scale
  • 2 slices crusty bread (like sourdough or baguette)
  • 1 cup fresh strawberries, halved or quartered
  • 1 tablespoon honey (plus more for drizzling)
  • 1 teaspoon balsamic vinegar
  • Pinch of salt
  • ½ cup ricotta cheese
  • 1 teaspoon olive oil
  • Pinch of salt
  • ½ teaspoon fresh thyme leaves
  • Pinch of black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Arrange the halved or quartered strawberries on a baking sheet. Sprinkle with a pinch of salt and drizzle with honey and balsamic vinegar. Toss gently to coat. Roast in the oven for about 15-20 minutes, or until soft and syrupy.
  2. Combine the ricotta cheese with the olive oil, a pinch of salt, black pepper, and fresh thyme leaves in a medium bowl. Mix until smooth and airy. Adjust seasoning to taste.
  3. Toast your slices of crusty bread using a toaster or on a baking sheet in the oven for the last five minutes of baking alongside the strawberries until golden brown on the edges.
  4. Spread a generous layer of the whipped ricotta on each slice of toast. Top with the roasted strawberries and include some of the syrup from the pan.
  5. Finish with a drizzle of extra honey and an additional sprinkle of fresh thyme leaves if desired.

Notes

Best enjoyed fresh, but leftover whipped ricotta can be stored for up to 3 days and roasted strawberries for up to a week in the fridge.

Nutrition

Find it online: https://lunarecipez.com/whipped-ricotta-toast-roasted-strawberries/

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