Roasted Strawberry Whipped Ricotta Toast
A delightful toast topped with creamy whipped ricotta and warm, roasted strawberries, perfect for breakfast or a light dessert.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Ricotta cheese
- 2 cups Strawberries
- 2 tablespoons Balsamic vinegar
- 4 slices Sourdough bread
- 1 tablespoon Honey or sugar (optional)
- Pinch of Salt
- Pinch of Pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the strawberries and place them on a baking sheet. Drizzle with balsamic vinegar, then sprinkle with salt and pepper. Roast for about 15-20 minutes until softened.
- Whip the ricotta cheese in a bowl until smooth and creamy. Add honey or sugar if desired.
- Toast the sourdough bread until golden brown.
- Spread the whipped ricotta generously over the toasted sourdough.
- Top the ricotta spread with the roasted strawberries.
Notes
Serve immediately for best flavor. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg