Description
Indulge in this elegant yet simple breakfast featuring intensely flavored roasted strawberries on a cloud of airy whipped ricotta and crisp toast. It’s a delightful blend of sweet, creamy, and crunchy textures perfect for any time of day.
Ingredients
- 1 lb (approx. 3 cups) fresh strawberries, hulled and quartered
- 1 tbsp maple syrup or honey (optional, for strawberries)
- Pinch of salt
- 1 cup whole milk ricotta cheese
- 1–2 tsp maple syrup or honey (to taste, for ricotta)
- ½ tsp pure vanilla extract
- Zest of ½ lemon
- 4 slices good quality artisanal bread (sourdough, ciabatta, etc.)
- Optional garnishes: balsamic glaze, fresh mint leaves
Instructions
- Step 1: Roast the Strawberries. Preheat oven to 375°F (190°C). Toss hulled and quartered strawberries with 1 tbsp maple syrup/honey (if using) and a pinch of salt. Spread in a single layer on a parchment-lined baking sheet. Roast for 15-20 minutes, until soft and jammy.
- Step 2: Whip the Ricotta. While strawberries roast, combine ricotta, 1-2 tsp maple syrup/honey (to taste), vanilla extract, and lemon zest in a bowl. Beat with an electric mixer or whisk for 2-3 minutes until light, airy, and fluffy.
- Step 3: Toast the Bread. Toast bread slices until golden brown and crisp, either in a toaster, under a broiler, or in a dry pan.
- Step 4: Assemble the Toast. Generously spread whipped ricotta over each toasted bread slice. Spoon roasted strawberries and their juices over the ricotta. Garnish with balsamic glaze or fresh mint if desired. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 20 mins