Description
A delightful toast featuring creamy whipped ricotta topped with warm, roasted strawberries and drizzled with balsamic vinegar.
Ingredients
- Sourdough Bread
- Ricotta Cheese
- Fresh Strawberries
- Balsamic Vinegar
- Honey or Sugar (optional)
- Salt
- Black Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the strawberries into halves or quarters and place them on a baking sheet. Drizzle with balsamic vinegar and lightly sprinkle with salt.
- Roast the strawberries for 15-20 minutes, until they become soft and their juices caramelize.
- Toast the sourdough bread until it reaches a perfect golden brown.
- Whip the ricotta cheese until creamy and smooth, adding honey or sugar to taste.
- Spread the whipped ricotta generously over each slice of toasted bread.
- Top with the roasted strawberries and drizzle some of the juices on top.
- Finish with a drizzle of balsamic reduction and a sprinkle of black pepper. Serve immediately.
Notes
You can roast the strawberries ahead of time and store them in the fridge for up to three days. Reheat gently before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg