Description
A simple and quick recipe for fresh toast topped with roasted strawberries and whipped ricotta, perfect for breakfast, brunch, or a light snack.
Ingredients
- Sourdough bread — sliced
- Ricotta cheese — for spreading
- Strawberries — ripe
- Balsamic vinegar — for roasting
- Honey or sugar — optional
- Salt — a pinch
- Pepper — a light grind
- Olive oil — optional drizzle
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the strawberries and toss them with balsamic vinegar, honey, salt, and pepper.
- Spread the strawberries on a baking sheet in a single layer and roast for 15–20 minutes until soft.
- Toast the sourdough bread until golden brown.
- Whip the ricotta cheese with a pinch of salt until creamy.
- Spread the whipped ricotta on the toasted bread and top with the roasted strawberries.
- Drizzle with olive oil if desired and serve immediately.
Notes
Store components separately for best freshness. Roasted strawberries can be kept in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg