Description
A healthy and indulgent breakfast featuring roasted strawberries paired with whipped ricotta on toasted bread.
Ingredients
Scale
- 1 pound (450g) fresh strawberries
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh lemon juice
- 1 cup (250g) whole milk ricotta cheese
- ½ teaspoon vanilla extract
- Pinch of salt
- 4 slices good quality bread (sourdough or whole grain recommended)
- Optional: fresh mint leaves for garnish
- Optional: flaky sea salt for sprinkling
- Optional: toasted almonds for crunch
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Rinse and hull the strawberries, halving large ones. Toss them gently with olive oil, honey (or maple syrup), and lemon juice in a mixing bowl.
- Spread the strawberries in a single layer on the baking sheet. Roast for 15-20 minutes, stirring halfway through, until soft, juicy, and caramelized.
- While strawberries roast, place ricotta in a mixing bowl. Add vanilla extract and a pinch of salt. Whip with an electric mixer or whisk until smooth and creamy, about 2-3 minutes.
- Toast the bread slices until golden and crisp.
- Spread a generous layer of whipped ricotta on each toast slice. Top with warm roasted strawberries and their juices.
- Optionally, sprinkle with flaky sea salt, torn fresh mint, or toasted almonds before serving.
Notes
- Adjust sweetness by varying the amount of honey or maple syrup.
- Use different types of bread for varied texture and flavor.
- Store leftover roasted strawberries in the fridge for a few days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of toast
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Creamy Roasted Strawberry Whipped Ricotta Toast