Description
A delightful blend of creamy ricotta and roasted strawberries served on toasted rustic bread, perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups Strawberries (Perfectly ripe)
- 2 tablespoons Honey (Substitute with maple syrup if desired)
- 1 tablespoon Lemon juice (Freshly squeezed)
- 1 teaspoon Fresh Thyme (Can substitute with mint)
- 2 slices Rustic Bread (Sourdough or baguette)
- 1 tablespoon Olive Oil (For drizzling)
- 1 cup Whole Milk Ricotta Cheese (Cottage cheese can be used as a lower-fat option)
- 1 pinch Sea Salt (Kosher salt works as well)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and hull the strawberries, then cut them in half.
- In a bowl, mix the strawberries with honey, lemon juice, and fresh thyme.
- Spread the strawberry mixture on a baking sheet lined with parchment paper.
- Roast the strawberries in the oven for about 15-20 minutes until they become soft and juicy.
- While the strawberries are roasting, toast the slices of rustic bread until golden brown.
- In a separate bowl, whisk the ricotta cheese, olive oil, and a pinch of sea salt until creamy.
- Once the strawberries are done roasting, remove them from the oven and let them cool slightly.
- Spread the whipped ricotta on the toasted bread and top it with the roasted strawberries.
Notes
For added flavor, sprinkle extra thyme on top before serving. Can also drizzle with more honey for sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American