Description
A delightful blend of roasted strawberries and whipped ricotta on crispy sourdough, perfect for brunch or a cozy breakfast.
Ingredients
Scale
- 4 slices sourdough bread
- 1 cup ricotta cheese
- 2 cups fresh strawberries, halved
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or sugar
- Pinch of salt
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the strawberries: Spread them on a baking sheet with balsamic vinegar, olive oil, salt, and honey. Toss to coat.
- Roast the strawberries in the oven for 15-20 minutes until jammy.
- Whip the ricotta in a mixing bowl until smooth and creamy.
- Toast the sourdough bread until golden brown.
- Assemble the toast by spreading whipped ricotta on each slice and topping with roasted strawberries and balsamic syrup.
- Serve immediately.
Notes
For make-ahead options, prepare the whipped ricotta and roasted strawberries in advance. Store whipped ricotta in the fridge for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg