Ingredients
Fresh Strawberries, 2 cups, halved or quartered
Granulated Sugar, 1-2 tablespoons
Fresh Lemon Juice, 1 tablespoon
Ricotta Cheese, 1 cup (whole milk)
Honey or Maple Syrup, 1-2 tablespoons, plus extra for drizzling
Vanilla Extract, ½ teaspoon
Thick-Cut Bread, 4 slices (sourdough, challah, or brioche)
Salt, a pinch
Fresh Basil or Mint, for garnish (optional)
Instructions
1. 1. Preheat oven to 375°F (190°C). Wash and hull strawberries, halve or quarter them. Place on a parchment-lined baking sheet.
2. 2. Drizzle strawberries with sugar, lemon juice, and a pinch of salt. Toss to coat, spread in a single layer. Roast for 15-20 minutes until tender and caramelized, stirring halfway. Let cool slightly.
3. 3. Meanwhile, in a medium bowl, combine ricotta, honey/maple syrup, and vanilla extract. Whip with an electric mixer or whisk for 2-3 minutes until light and airy. Adjust sweetness to taste.
4. 4. Toast bread slices to desired crispness.
5. 5. Spread a generous layer of whipped ricotta on each toast slice.
6. 6. Spoon warm roasted strawberries and their juices over the ricotta.
7. 7. Garnish with torn fresh basil or mint and an extra drizzle of honey or maple syrup. Serve immediately.
Notes
Roasted strawberries can be made up to 3-4 days ahead and stored in the refrigerator. Whipped ricotta can also be made ahead and stored for up to 3 days. For best texture, assemble toast just before serving. Whole milk ricotta is essential for the creamiest whipped texture. Adjust sugar based on strawberry sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Method: Roasting, Whipping, Toasting
- Cuisine: American / Mediterranean-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg