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Roasted strawberry whipped ricotta toast topped with fresh strawberries and herbs

Roasted Strawberry Whipped Ricotta Toast

A delightful breakfast or brunch recipe featuring crispy sourdough topped with roasted strawberries and creamy whipped ricotta, perfect for a sweet treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 slices Sourdough bread
  • 2 cups Strawberries, sliced
  • 1 cup Ricotta cheese
  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon Honey or sugar
  • 1 pinch Salt
  • 1 pinch Black pepper
Garnish (optional)
  • 1 tablespoon Fresh basil

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Slice the strawberries and place them on a baking sheet. Drizzle with balsamic vinegar, honey (or sugar), and a pinch of salt and black pepper. Toss to coat.
Roasting
  1. Roast the strawberries in the preheated oven for about 15-20 minutes, until they are soft and caramelized.
Toasting and Whipping
  1. While the strawberries are roasting, toast the sourdough bread until golden brown.
  2. In a bowl, whip the ricotta cheese until creamy.
Assembly
  1. Once the strawberries are done, assemble the toast by spreading the whipped ricotta on each slice of sourdough and topping with the roasted strawberries.
  2. Garnish with fresh basil if desired and serve immediately.

Notes

This dish is best enjoyed fresh, but leftovers can be stored in the fridge for 3-5 days. Keep toppings separate from the bread to avoid sogginess. Adjust the sweetness of the honey or sugar to taste.