Description
A stunning sweet and savory toast layered with whipped ricotta, warm roasted strawberries, balsamic glaze, and fresh basil on crispy artisanal bread.
Ingrédients
Scale
- 2 cups fresh strawberries (hulled and halved)
- 1 tbsp olive oil
- 1 tbsp aged balsamic vinegar
- 1 tbsp maple syrup
- 1 cup whole-milk ricotta cheese
- 1 tbsp extra virgin olive oil
- 1 tsp fresh lemon zest
- Pinch of sea salt
- 4 thick slices artisanal sourdough or rustic country bread
- Fresh basil leaves
- Hot honey for drizzling
Instructions
- Preheat the oven to 200°C (400°F).
- Toss the strawberries with olive oil, balsamic vinegar, and maple syrup on a parchment-lined baking sheet.
- Roast for 12 to 15 minutes until soft and syrupy.
- Place ricotta, olive oil, lemon zest, and sea salt into a blender or food processor.
- Blend for 1 to 2 minutes until smooth and airy.
- Drizzle the bread slices lightly with olive oil and toast until golden and crispy.
- Spread a generous layer of whipped ricotta over each warm toast slice.
- Spoon the roasted strawberries and balsamic syrup over the ricotta.
- Garnish with torn basil leaves and a drizzle of hot honey.
- Serve immediately while warm.
Notes
For the best texture contrast, serve immediately while the toast is crisp, the strawberries are warm, and the ricotta is cool and creamy.
- Temps de préparation: 10 minutes
- Temps de cuisson: 15 minutes
- Catégorie: Petit-déjeuner
- Méthode: Roasting
- Cuisine: Modern American
Nutrition
- Portion: 1 toast
- Calories: 320
- Sucre: 12g
- Sodium: 240mg
- Graisse: 15g
- Graisse saturée: 6g
- Graisses insaturées: 8g
- Gras trans: 0g
- Glucides: 36g
- Fibres: 3g
- Protéine: 10g
- Cholestérol: 25mg