Description
A delightful toast topped with creamy whipped ricotta and roasted strawberries, perfect for brunch or as a light snack.
Ingredients
Scale
- 4 slices of sourdough bread
- 1 cup of ricotta cheese
- 1 cup of strawberries, hulled and halved
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of honey (optional)
- Salt and pepper to taste
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the halved strawberries with balsamic vinegar, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes.
- While strawberries roast, mix ricotta cheese with honey and a pinch of salt until creamy.
- Toast the sourdough slices until golden and crispy.
- Spread whipped ricotta over each slice of toast and top with roasted strawberries.
- Garnish with fresh mint leaves and serve immediately.
Notes
Store roasted strawberries in an airtight container in the fridge for up to 3 days. Reheat gently when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg