Roasted Strawberry Whipped Ricotta Toast
A delightful breakfast or snack featuring creamy whipped ricotta on crispy sourdough topped with roasted strawberries.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 slices sourdough bread
- 1 cup ricotta cheese
- 2 cups strawberries, sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup (optional)
- Pinch of salt
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the strawberries and toss them in a bowl with balsamic vinegar, olive oil, and a pinch of salt.
- Spread the strawberries on a baking sheet and roast for about 15-20 minutes until they soften and become jammy.
- While the strawberries roast, toast the sourdough bread slices until golden and crispy.
- In a separate bowl, whip the ricotta cheese until creamy.
- Once the bread is toasted, spread a generous amount of whipped ricotta on each slice.
- Top the ricotta with the roasted strawberries.
- Drizzle with honey or maple syrup if desired.
- Serve immediately and enjoy!
Notes
For a vegan option, swap honey with agave syrup. To enhance flavor, add a touch of cinnamon to the ricotta.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg