Roasted Strawberry Whipped Ricotta Toast

 

Ingredients

2 cups fresh strawberries, hulled and halved

2 tbsp honey or maple syrup, divided

1 tsp vanilla extract

Pinch of salt

1 cup whole-milk ricotta cheese

1 tbsp olive oil or melted butter

4 slices rustic bread or sourdough

Optional toppings: lemon zest, chopped pistachios or

almonds, fresh mint, flaky sea salt

Directions:

1. Preheat your oven to 400°F (205°C). Toss the

strawberries with 1 tbsp honey, vanilla, and a pinch of

salt. Spread in a single layer on a baking sheet.

2. Roast for 15 to 18 minutes until the strawberries are

soft, juicy, and lightly caramelized. Set aside to cool

slightly.

3. In a food processor or bowl, whip the ricotta with the

remaining 1 tbsp honey until smooth, airy, and creamy.

4. Brush the bread lightly with olive oil or butter and toast

in a skillet or toaster until golden and crisp.

5. Spread a generous layer of whipped ricotta on each

slice of toast.

6. Spoon the warm roasted strawberries over the ricotta,

letting the juices drizzle naturally.

7. Finish with optional toppings like lemon zest, nuts,

mint, or a tiny pinch of flaky salt. Serve immediately.

Cooking Time:20 minutes | Servings:4 | Calories:~320 per

toast