A perfect blend of creamy whipped ricotta, caramelized strawberries, and crusty toast, creating a sweet and tangy breakfast or snack.

Scale

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

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 prepared baking sheet.
- Roast for 20-25 minutes, until soft and slightly caramelized. Let cool.
Prepare the Whipped Ricotta:
- In a medium bowl, combine ricotta cheese, honey, and vanilla extract.
- Using a hand mixer or whisk, whip the ricotta 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 leaves, if desired, and drizzle with extra honey.

Adding chopped nuts or raisins can enhance the texture and flavor of the cake.
Serve with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.

Keywords: Roasted Strawberry Whipped Ricotta Toast