Roasted Strawberry-Ricotta Toast
Roasted Strawberry-Ricotta Toast is light, creamy, and full of fresh, seasonal flavor. Sweet roasted strawberries become soft and jam-like, layering beautifully over smooth ricotta with a hint of vanilla. Bright lemon zest and a drizzle of Nate’s® Honey 100% Pure Raw & Unfiltered Honey add a fresh, balanced finish to each bite. Served on crisp, toasted bread, it’s a simple yet elegant option for breakfast, brunch, or a light summer treat.
Recipe - Sweetwater #117
Roasted Strawberry-Ricotta Toast
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 pint fresh strawberries, hulled and sliced
1 Tbs Nate’s® Honey 100% Pure Raw & Unfiltered Honey, plus more for drizzling
4 slices crusty bread
1 cup ricotta cheese
1/2 tsp vanilla extract
1 tsp lemon zest
fresh basil, for garnish
Directions
- Preheat the oven to 375° F. Line a baking sheet with parchment paper. Toss the sliced strawberries with a tablespoon of honey. Spread them in an even layer on the prepared baking sheet. Roast for 20 to 25 minutes until the strawberries are soft and syrupy. Let them cool slightly.
- While the strawberries are roasting, toast the bread to your liking. In a small bowl, stir together the ricotta and vanilla extract until smooth and creamy. Add a small drizzle of honey if you prefer a touch of extra sweetness.
- To assemble, spread the ricotta evenly over the toasted bread. Spoon the warm roasted strawberries on top. Finish with a light sprinkle of lemon zest and a drizzle of honey. Garnish with the fresh basil, and serve the toast immediately.
Nutritional Information
Per Serving: Calories: 230, Fat: 3 g (2 g Saturated Fat), Cholesterol: 15 mg, Sodium: 460 mg, Carbohydrates: 42 g, Fiber: 3 g, Protein: 10 g.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Directions
- Preheat the oven to 375° F. Line a baking sheet with parchment paper. Toss the sliced strawberries with a tablespoon of honey. Spread them in an even layer on the prepared baking sheet. Roast for 20 to 25 minutes until the strawberries are soft and syrupy. Let them cool slightly.
- While the strawberries are roasting, toast the bread to your liking. In a small bowl, stir together the ricotta and vanilla extract until smooth and creamy. Add a small drizzle of honey if you prefer a touch of extra sweetness.
- To assemble, spread the ricotta evenly over the toasted bread. Spoon the warm roasted strawberries on top. Finish with a light sprinkle of lemon zest and a drizzle of honey. Garnish with the fresh basil, and serve the toast immediately.