Description
Roasted Strawberry Whipped Ricotta Toast is a delightful dish that transforms simple, seasonal ingredients into a comforting and elegant treat. It features warm, caramelized strawberries atop whipped ricotta cheese, served on toasted artisan bread, making it perfect for breakfast, brunch, or as a light dessert.
Ingredients
2 cups Fresh Strawberries, hulled and quartered
1 tablespoon Maple Syrup or Honey
1/2 teaspoon Vanilla Extract
Pinch of Salt
1 tablespoon Olive Oil
1 cup Whole Milk Ricotta Cheese
1 tablespoon Maple Syrup or Honey (adjust to taste)
1/2 teaspoon Vanilla Extract
1/2 teaspoon Fresh Lemon Zest
Pinch of Salt
4 slices Artisan Bread
Butter or Olive Oil for Toasting (optional)
Fresh Mint Leaves for Garnish (optional)
Chopped Pistachios or Almonds for Garnish (optional)
Extra Maple Syrup or Honey for Drizzle (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Combine strawberries, maple syrup (or honey), vanilla extract, pinch of salt, and olive oil in a bowl and toss together. Spread strawberries onto the prepared baking sheet and roast for 15-20 minutes until tender and caramelized
- While strawberries are roasting, whip the ricotta in a bowl with maple syrup (or honey), vanilla extract, fresh lemon zest, and a pinch of salt until light and airy
- Toast the bread until golden brown and crisp. Spread whipped ricotta on each slice. Top with roasted strawberries and their juices, garnishing with mint leaves and chopped nuts if desired. Serve immediately
Notes
Best enjoyed fresh, but components can be stored separately in the refrigerator for 3-4 days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320-380 kcal
- Sugar: 15-25 g
- Sodium: 200-250 mg
- Fat: 15-20 g
- Saturated Fat: 8-10 g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 35-45 g
- Fiber: 3-5 g
- Protein: 10-15 g
- Cholesterol: 40-50 mg