Roasted Strawberry Whipped Ricotta Toast
A delightful toast topped with creamy ricotta and sweet roasted strawberries, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 slices sourdough bread
- 1 cup ricotta cheese
- 2 cups strawberries, hulled and sliced
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey or sugar
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the strawberries and toss them in a bowl with balsamic vinegar, honey or sugar, and a pinch of salt.
- Spread the seasoned strawberries on a baking sheet and roast for about 15-20 minutes until softened and caramelized.
- Toast the sourdough bread until golden brown.
- Whip the ricotta cheese until creamy and smooth.
- Spread the whipped ricotta generously on the warm sourdough.
- Top it with the beautifully roasted strawberries.
- Drizzle with more balsamic or honey.
- Serve immediately and savor every bite.
Notes
For a nutty twist, add a spread of almond butter beneath the ricotta. This recipe is flexible with fruit substitutions.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg