Description
Delight in this vibrant Roasted Strawberry Whipped Ricotta Toast, a perfect blend of sweet, tangy, and creamy flavors. Roasted strawberries infused with honey and thyme are paired with airy whipped ricotta spread over crisp rustic bread, making for an elegant yet simple breakfast or snack.
Ingredients
Scale
Strawberries and Roasting
- 1 pound strawberries, ends removed
- 2 tablespoons honey
- Juice of 1/2 lemon
- 4 sprigs fresh thyme, plus extra for garnish
Toast
- 2 slices rustic bread, 1-inch in thickness
- 1 tablespoon olive oil
Ricotta Spread
- 3/4 cup whole milk ricotta cheese
- Pinch of sea salt
Instructions
- Roast the Strawberries: Preheat your oven to 400°F (200°C). Place the strawberries in a medium baking dish, drizzle with honey, squeeze lemon juice over them, and scatter thyme sprigs on top. Roast for 20 minutes, stirring halfway through, until the strawberries are soft and syrupy. Then set aside to cool.
- Toast the Bread: Drizzle the rustic bread slices with olive oil. Place them in the oven alongside the strawberries for about 1 minute, or until they turn lightly golden and crisp.
- Whip the Ricotta: Transfer ricotta cheese to a food processor and pulse for 30 seconds to 1 minute, scraping down the sides as necessary until the ricotta becomes light, fluffy, and smooth.
- Assemble the Toast: Spread the whipped ricotta evenly over each toasted bread slice. Spoon the roasted strawberries with their juices on top. Garnish with extra thyme leaves and a pinch of sea salt. Serve immediately and enjoy your delicious toast.
Notes
- Use ripe, fresh strawberries for the best flavor and sweetness.
- Adjust honey amount to your preferred sweetness level.
- Rustic bread with an airy crumb works best for soaking up juices without getting soggy quickly.
- You can substitute fresh thyme with basil or mint for a different aromatic twist.
- Serve immediately as the toasted bread may soften over time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
