Description
This Roasted Strawberry Whipped Ricotta Toast combines sweet, roasted strawberries with creamy whipped ricotta on toasted rustic bread, offering a delightful blend of flavors and textures perfect for a quick breakfast or brunch.
Ingredients
Units
Scale
For the Roasted Strawberries
- 1 pound strawberries, ends removed
- 2 tablespoons honey
- 1/2 lemon, juiced
- 4 sprigs fresh thyme, plus extra for garnish
For the Toast
- 2 slices rustic bread, 1-inch thick
- 1 tablespoon olive oil
For the Whipped Ricotta
- 3/4 cup whole milk ricotta cheese
- Pinch of sea salt
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to prepare for roasting the strawberries and toasting the bread.
- Roast strawberries: Add the strawberries to a medium baking dish. Drizzle with honey, squeeze lemon juice over them, and sprinkle thyme on top. Roast in the oven for 20 minutes, stirring halfway through to ensure even cooking. Once done, set aside to cool.
- Toast bread: Drizzle olive oil over the bread slices and place them in the oven to toast for about 1 minute, until lightly crispy.
- Whip ricotta: In a food processor, add the ricotta cheese and pulse for 30 seconds to 1 minute until light and fluffy.
- Assemble toast: Spread the whipped ricotta evenly between the two bread slices. Spoon the roasted strawberries over the ricotta, then sprinkle with additional thyme leaves and a pinch of sea salt. Serve immediately for the best flavor and texture.
Notes
- You can substitute honey with maple syrup for a different sweetness profile.
- For added crunch, top with chopped nuts like almonds or pistachios.
- Use freshly picked thyme for more vibrant flavor.
- Serve immediately to enjoy the contrast of warm strawberries and crispy toast.
Nutrition
- Serving Size: 1 toast
- Calories: 310
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 25mg
