A delicious and elegant toast featuring roasted strawberries and whipped ricotta, perfect for breakfast or a light snack.

Scale

1 cup fresh strawberries, hulled and halved

1 tbsp honey

1 tsp balsamic vinegar

1 cup whole milk ricotta cheese

1 tsp lemon zest

1 tbsp olive oil

4 slices of sourdough or rustic bread

Fresh mint leaves, for garnish

Pinch of salt

Optional: honey or balsamic glaze for drizzling

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1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. In a bowl, toss the strawberries with honey and balsamic vinegar. Spread them on the prepared baking sheet.

3. Roast the strawberries for 20–25 minutes, or until soft and slightly caramelized. Remove and let cool.

4. While the strawberries roast, place the ricotta, lemon zest, olive oil, and a pinch of salt in a food processor.

5. Blend the ricotta mixture until smooth and creamy. Set aside.

6. Toast the slices of sourdough bread until golden brown and crisp.

7. Spread a generous layer of whipped ricotta onto each slice of toast.

8. Top with roasted strawberries and garnish with fresh mint leaves.

9. Drizzle with additional honey or balsamic glaze, if desired.

10. Serve immediately and enjoy.

For a more savory twist, try adding a sprinkle of black pepper or a drizzle of olive oil instead of honey.

This toast is best served fresh but the whipped ricotta and roasted strawberries can be made a day ahead and stored in the refrigerator.