Roasted Strawberry Whipped Ricotta (Print View)
Caramelized strawberries meet whipped ricotta on toasted bread for a sweet, creamy treat with honey and herbs.
# What You'll Need:
→ Roasted Strawberries
01 -
1 pint fresh strawberries, hulled and sliced
02 -
1 tablespoon honey
03 -
1 teaspoon balsamic vinegar
04 -
Pinch of kosher salt
→ Whipped Ricotta
05 -
1 cup ricotta cheese
06 -
1 tablespoon honey
07 -
1/2 teaspoon vanilla extract
→ Assembly
08 -
4 slices crusty bread, toasted
09 -
Fresh thyme leaves or basil leaves (optional)
10 -
Extra honey for drizzling
# Directions:
01 -
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, combine sliced strawberries, honey, balsamic vinegar, and a pinch of salt. Toss gently to coat evenly. Arrange the strawberries in a single layer on the prepared baking sheet.
02 -
Roast the strawberries for 20 to 25 minutes, or until softened and lightly caramelized. Remove from the oven and allow the strawberries to cool to room temperature.
03 -
In a mixing bowl, combine ricotta cheese, honey, and vanilla extract. Using a hand mixer or whisk, whip until the ricotta is smooth and creamy.
04 -
Spread an even layer of whipped ricotta over each slice of toasted bread. Arrange roasted strawberries over the ricotta. Garnish with fresh thyme or basil leaves if desired and drizzle with additional honey before serving.
# Notes:
01 -
For enhanced flavor, use high-quality, whole-milk ricotta and bake strawberries just until their juices begin to thicken.