Rustic Bread with Whipped Ricotta and Honey-Roasted Strawberries
Ingredients:
For the Rustic Bread:
1 loaf rustic sourdough or country bread, sliced
2 tbsp olive oil or melted butter
For the Whipped Ricotta:
1 cup whole milk ricotta cheese
2 tbsp heavy cream
1 tbsp honey
½ tsp vanilla extract
Pinch of sea salt
For the Honey-Roasted Strawberries:
1 ½ cups fresh strawberries, hulled and halved
2 tbsp honey
½ tsp vanilla extract
½ tsp balsamic vinegar (optional)
Pinch of salt
For Garnish:
Fresh thyme or basil leaves
Drizzle of extra honey
Crushed pistachios or walnuts (optional)
Directions:
Roast the Strawberries: Preheat oven to 375°F (190°C). Toss halved strawberries with honey, vanilla extract, balsamic vinegar (if using), and a pinch of salt. Spread them on a parchment-lined baking sheet and roast for 20-25 minutes until soft and caramelized. Let cool slightly.
Prepare the Whipped Ricotta: In a bowl, combine ricotta, heavy cream, honey, vanilla, and sea salt. Whip using a hand mixer or food processor until smooth and fluffy. Set aside.
Toast the Bread: Brush the sliced bread with olive oil or melted butter. Toast in a preheated oven at 375°F (190°C) for 5-7 minutes or until golden and crisp. Alternatively, grill on a stovetop pan for a slight char.
Assemble: Spread a generous layer of whipped ricotta on each toast slice. Top with honey-roasted strawberries.
Finish & Serve: Garnish with fresh thyme or basil, a drizzle of honey, and a sprinkle of crushed nuts if desired. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 290 kcal | Servings: 4 serving
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