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Roasted Strawberry Whipped Ricotta Toast

A delightful blend of roasted strawberries and creamy ricotta atop crispy sourdough bread, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Toast
  • 4 slices Sourdough bread Toasted until golden brown
For the Roasted Strawberries
  • 2 cups Strawberries Sliced
  • 1 tablespoon Balsamic vinegar For drizzling
  • 1 tablespoon Honey or sugar To sweeten
  • 1 pinch Salt To enhance flavor
  • 1 pinch Black pepper To taste
For the Whipped Ricotta
  • 1 cup Ricotta cheese Whipped until creamy
For Garnish
  • 1 tablespoon Fresh basil Optional, for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Slice the strawberries and place them on a baking sheet.
  3. Drizzle with balsamic vinegar, honey (or sugar), and a pinch of salt and black pepper. Toss to coat.
  4. Roast the strawberries in the preheated oven for about 15-20 minutes, until they are soft and caramelized.
Assembly
  1. While the strawberries are roasting, toast the sourdough bread until golden brown.
  2. In a bowl, whip the ricotta cheese until creamy.
  3. Once the strawberries are done, assemble the toast by spreading the whipped ricotta on each slice of sourdough and topping with the roasted strawberries.
  4. Garnish with fresh basil if desired and serve immediately.

Notes

This recipe is best enjoyed fresh, but components can be stored separately. Toast bread prior to serving for optimal crunch.