Roasted Strawberry Whipped Ricotta Toast

A delightful treat that combines sweet roasted strawberries with creamy whipped ricotta on crunchy sourdough bread. Perfect for breakfast, lunch, or as an appetizer.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Appetizer, Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the Toast

4 slices Sourdough bread Provides a hearty base with a crunchy crust.

For the Roasted Strawberries

2 cups Fresh strawberries Choose ripe, juicy strawberries for the best flavor.
1 tablespoon Balsamic vinegar Adds a tangy sweetness to the strawberries.
1 pinch Salt Enhances the flavors of the dish.
1 pinch Pepper Adds a hint of warmth and depth.

For the Whipped Ricotta

1 cup Ricotta cheese Use fresh ricotta for a creamy texture.
1 tablespoon Honey (optional) Sweetens the ricotta if desired.

Method

Preparation

Preheat the oven to 400°F (200°C).
Slice the strawberries and toss them with balsamic vinegar, salt, and pepper.
Spread them out on a baking sheet and roast for about 15-20 minutes, until soft and caramelized.
While the strawberries roast, toast slices of sourdough bread until golden brown.
In a bowl, whip the ricotta cheese with a drizzle of honey (if using) until smooth and creamy.

Assembly

Spread the whipped ricotta on the toasted sourdough.
Top with the roasted strawberries.
Serve immediately and enjoy your Roasted Strawberry Whipped Ricotta Toast!

Notes

Pair with a light salad for lunch, drizzle extra honey over the toast, or garnish with fresh mint for added flair. This toast works beautifully for brunch or as an appetizer at gatherings.