Description
A delightful toast topped with creamy whipped ricotta and jammy balsamic-roasted strawberries, perfect for brunch or a light snack.
Ingredients
- Sourdough bread
- Ricotta cheese
- Strawberries
- Balsamic vinegar
- Honey or sugar
- Salt
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the strawberries in half and toss them in a bowl with balsamic vinegar, honey or sugar, and a pinch of salt.
- Spread the strawberries on a baking sheet and roast for about 15-20 minutes until they are jammy.
- While the strawberries are roasting, toast the sourdough bread until golden brown.
- In a bowl, whip the ricotta cheese until creamy and smooth, adding a drizzle of olive oil and a pinch of salt.
- Assemble the toast by spreading the whipped ricotta on the toasted sourdough and topping it with the balsamic-roasted strawberries.
- Drizzle with additional honey or olive oil if desired and serve immediately.
Notes
Consider using sugar substitutes for a diabetic-friendly option. Serve fresh for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg