Roasted Strawberry Whipped Ricotta Toast (Print Version)
# Ingredients:
→ Roasted Strawberries
01 -
450 g fresh strawberries, hulled and sliced
02 -
15 ml honey
03 -
5 ml balsamic vinegar
04 -
Pinch of salt
→ Whipped Ricotta
05 -
250 g ricotta cheese
06 -
15 ml honey
07 -
2.5 ml vanilla extract
→ Assembly
08 -
4 slices crusty bread, toasted
09 -
Fresh thyme or basil leaves (optional)
10 -
Additional honey for drizzling
# Instructions:
01 -
Preheat oven to 190°C and line a baking sheet with parchment paper.
02 -
In a mixing bowl, combine sliced strawberries with honey, balsamic vinegar, and a pinch of salt. Toss gently to coat evenly.
03 -
Arrange strawberries in a single layer on the prepared baking sheet. Roast for 20–25 minutes until softened and lightly caramelized. Allow to cool before use.
04 -
In a separate bowl, blend ricotta cheese, honey, and vanilla extract. Using a hand mixer or whisk, whip until smooth and creamy.
05 -
Spread an even layer of whipped ricotta onto each slice of toasted bread. Top generously with roasted strawberries.
06 -
Finish each toast with fresh thyme or basil leaves if desired, and a light drizzle of honey before serving.
# Notes:
01 -
Allow roasted strawberries to cool before assembling to prevent the ricotta from melting.
02 -
For a crispier base, toast bread just before serving.