Description
Delightfully tasty toast topped with creamy whipped ricotta and vibrant roasted strawberries, perfect for breakfast or brunch.
Ingredients
Scale
- 1 pound strawberries, ends removed
- 2 tablespoons honey
- Juice of 1/2 lemon
- 4 sprigs fresh thyme, plus extra for garnish
- 2 slices rustic bread, 1-inch in thickness
- 1 tablespoon olive oil
- 3/4 cup whole milk ricotta cheese
- Pinch of sea salt
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the strawberries in a medium baking dish, drizzling them with honey and lemon juice, and adding thyme.
- Roast for about 20 minutes, stirring halfway through, until soft and syrupy.
- Toast the rustic bread in the oven for approximately 1 minute until lightly golden.
- Whip the ricotta in a food processor for 30 seconds to 1 minute until light and fluffy.
- Assemble by spreading whipped ricotta on the toasted bread and topping with roasted strawberries.
Notes
Store any leftover roasted strawberries in an airtight container in the refrigerator for up to 3-4 days. Best enjoyed fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 26g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg