Description
A delightful and easy breakfast treat featuring roasted strawberries and whipped ricotta on toasted bread, perfect for brunch or a sweet snack.
Ingredients
For the Roasted Strawberries
- 2 cups Fresh strawberries, halved or quartered (The riper, the better)
- 2 tablespoons Honey (For roasting and drizzling)
- 1 tablespoon Olive oil or melted butter (Optional, but adds shine)
- 1 pinch Salt (Enhances sweetness)
For the Whipped Ricotta
- 1 cup Ricotta cheese (For spreading)
- 1 tablespoon Honey or powdered sugar (For sweetening)
- 1 teaspoon Vanilla extract (Optional, for flavor)
- 1 pinch Salt (To balance sweetness)
For Assembly
- 4 slices Your favorite bread (sourdough, brioche, or hearty wheat) (Toasted until crisp)
- 1/4 cup Fresh basil, torn or sliced thin (For topping)
- 1 teaspoon Lemon zest (Optional, for brightness)
Instructions
Roast the Strawberries
- Preheat the oven to 400°F (200°C).
- Slice strawberries in halves or quarters, depending on size.
- Toss them with honey, a tiny pinch of salt, and optional olive oil or butter.
- Spread them out on a parchment-lined pan, ensuring they are not crowded.
- Roast for 15 to 20 minutes, until glossy and a little syrupy.
Whip the Ricotta
- Add ricotta to a bowl or food processor.
- Add honey or powdered sugar and a splash of vanilla if desired.
- Whip until creamy and fluffy. Strain if too watery.
Assemble the Toast
- Toast the bread until deeply golden.
- Spread a thick layer of whipped ricotta on each slice.
- Spoon warm honey-roasted strawberries over the ricotta, drizzling some of the syrup from the pan.
- Finish with torn basil and optional lemon zest.
- Drizzle with honey if desired for a glossy finish.
Notes
For best results, use bread with structure; roast extra strawberries for leftovers; and add basil at the end to preserve its fresh flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American