Description
A delightful toast featuring roasted strawberries and whipped ricotta, perfect for brunch or a light dessert.
Ingredients
Scale
- 2 cups Fresh Strawberries
- 2 tablespoons Balsamic Vinegar
- 1 cup Ricotta Cheese
- 4 slices Sourdough Bread
- 1 tablespoon Honey or Sugar (optional)
- Pinch of Salt
- 2 tablespoons Olive Oil
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the fresh strawberries with balsamic vinegar, a pinch of salt, and olive oil.
- Spread the strawberries evenly on a baking sheet.
- Roast for approximately 15-20 minutes, or until caramelized.
- Whip the ricotta cheese in a bowl until smooth; add honey or sugar if desired.
- Toast the slices of sourdough bread until golden and crispy.
- Spread the whipped ricotta on each slice of toasted sourdough.
- Pile the roasted strawberries atop the ricotta.
- Drizzle with additional balsamic glaze or honey if desired, and serve immediately.
Notes
For a lighter version, consider using part-skim ricotta or alternative dairy-free options.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 10g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg