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Roasted Strawberry Whipped Ricotta Toast

A delightful dish perfect for breakfast or brunch, featuring creamy ricotta and sweet roasted strawberries on crisp sourdough toast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 slices Sourdough bread Can use any type of bread
  • 1 cup Ricotta cheese Use plant-based ricotta for a vegan option
  • 2 cups Strawberries Look for ripe and fragrant strawberries
  • 1 tablespoon Balsamic vinegar Enhances the flavor of roasted strawberries
  • 1 teaspoon Fresh thyme Other fresh herbs like mint or basil can be used
  • 1 tablespoon Honey Optional, for added sweetness
  • to taste Salt and pepper To enhance flavors

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Slice the strawberries and toss them with balsamic vinegar, salt, and pepper. Place them on a baking sheet and roast for 15-20 minutes until tender.
  3. In a bowl, whip the ricotta until smooth.
  4. Toast the sourdough bread until golden brown.
Assembly
  1. Spread whipped ricotta on the toast, top with roasted strawberries, and sprinkle with fresh thyme. Drizzle with honey if desired.
  2. Serve immediately.

Notes

For best taste and texture, assemble the toast just before serving. Leftovers can be stored separately in the fridge.