Roasted Strawberry Whipped Ricotta (Print View)
Sweet roasted strawberries and creamy ricotta on crusty toast, drizzled with honey and thyme.
# What You'll Need:
→ Base
01 -
2 slices crusty bread, such as sourdough or baguette
→ Topping
02 -
1 cup fresh strawberries, hulled and cut in halves or quarters
03 -
1 tablespoon honey, plus additional for drizzling
04 -
1 teaspoon balsamic vinegar
05 -
1/2 teaspoon fresh thyme leaves
→ Ricotta Mixture
06 -
1/2 cup ricotta cheese
07 -
1 teaspoon olive oil
→ Seasoning
08 -
Pinch of salt
09 -
Pinch of freshly ground black pepper
# Directions:
01 -
Preheat oven to 375°F. Toss strawberries with honey, balsamic vinegar, and a pinch of salt until fully coated.
02 -
Arrange coated strawberries evenly on a parchment-lined baking sheet and roast for 15 to 20 minutes, until fruit is tender and slightly caramelized.
03 -
In a small bowl, combine ricotta and olive oil with a pinch of salt. Whip until smooth and light in texture.
04 -
Toast the bread slices in a skillet or toaster until golden brown and crisp.
05 -
Spread a generous layer of whipped ricotta over each toasted bread slice.
06 -
Spoon roasted strawberries over whipped ricotta, drizzle with additional honey if desired, and finish with fresh thyme leaves and a pinch of black pepper.
07 -
Serve immediately while bread is crisp and strawberries are warm.
# Notes:
01 -
Use bread that is at least one day old for best texture. For optimal results, serve immediately after assembly to prevent sogginess.