Roasted Strawberry Whipped Ricotta Toast
A delightful sweet-tart toast with roasted strawberries and creamy whipped ricotta, perfect for brunch or a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Method: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup fresh strawberries, hulled and halved
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese
- 1 tablespoon maple syrup
- 1/2 teaspoon lemon zest
- 4 slices bread (such as sourdough), toasted
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, toss strawberries with honey, balsamic vinegar, and vanilla extract. Spread on prepared baking sheet.
- Roast strawberries for 20-25 minutes, until softened and juicy. Remove from oven and let cool slightly.
- In a small bowl, combine ricotta cheese, maple syrup, and lemon zest. Whisk until smooth and creamy.
- Spread whipped ricotta over toasted bread slices. Top with roasted strawberries and drizzle any remaining juices from the pan.
- Serve immediately and enjoy!
Notes
For a dairy-free version, use vegan ricotta and maple syrup in place of honey.
Nutrition
- Calories: 340
- Sugar: 18g
- Fat: 14g
- Carbohydrates: 45g
- Protein: 12g
Find it online: https://cheerychop.com/roasted-strawberry-ricotta-toast/