Description
A delicious and versatile breakfast or brunch dish featuring roasted strawberries and whipped ricotta on toasted sourdough bread.
Ingredients
Scale
- 2 cups fresh strawberries, halved
- 1 tablespoon balsamic vinegar
- 1 cup ricotta cheese
- 4 slices sourdough bread
- 1 tablespoon honey (optional)
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss strawberries with balsamic vinegar, salt, and black pepper in a mixing bowl.
- Spread strawberries evenly on a baking sheet and roast for about 20 minutes.
- While strawberries roast, whisk ricotta cheese until smooth and creamy, adding honey if desired.
- Toast sourdough slices until golden brown.
- Spread whipped ricotta on each slice and top with roasted strawberries.
- Drizzle with additional balsamic vinegar and honey if desired. Serve immediately.
Notes
For a vegan option, substitute ricotta with almond or soy-based cream cheese and use maple syrup instead of honey.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg