Ingredients:
For the Roasted Strawberries:
1 pint fresh strawberries, hulled and sliced
1 tablespoon honey
1 teaspoon balsamic vinegar
Pinch of salt
For the Whipped Ricotta:
1 cup ricotta cheese
1 tablespoon honey
1/2 teaspoon vanilla extract
For Assembly:
4 slices of crusty bread, toasted
Fresh thyme or basil leaves (optional)
Extra honey for drizzling
Instructions:
Prepare the Roasted Strawberries:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, toss sliced strawberries with honey, balsamic vinegar, and a pinch of salt.
Spread the strawberries in a single layer on the baking sheet.
Roast for 20-25 minutes, until soft and slightly caramelized. Allow to cool.
Prepare the Whipped Ricotta:
In a medium bowl, combine ricotta cheese, honey, and vanilla extract.
Whip using a hand mixer or whisk until smooth and creamy.
Assemble the Toast:
Spread a generous layer of whipped ricotta on each slice of toasted bread.
Top with roasted strawberries.
Garnish with fresh thyme or basil, if using. Drizzle with extra honey.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4