Description
This Roasted Strawberry Whipped Ricotta Toast with Basil Honey Glaze is a delightful combination of sweet roasted strawberries, creamy whipped ricotta, and a fragrant basil-infused honey glaze. It’s perfect for breakfast, brunch, or a light dessert.
Ingredients
- Sourdough Bread (4 slices, 120g): Tangy sourdough provides a sturdy base.
- Ricotta Cheese (200g): Full-fat ricotta creates a light and fluffy texture.
- Honey (3 Tbsp, divided): Use wildflower or clover honey for delicate floral notes.
- Lemon Zest (from 1 lemon): Adds bright, citrusy aroma and flavor.
- Fresh Basil Leaves (8-10 leaves, chopped, divided): Crucial for herbaceous flavor.
- Fresh Strawberries (250g, halved): Choose ripe, sweet strawberries.
- Olive Oil (1 Tbsp): Adds fruity flavor to roasted strawberries.
- Lemon Juice (1 tsp): Brightens the basil honey glaze.
- Sea Salt (pinch): Enhances all flavors.
- Pistachios (2 Tbsp, chopped): Provides crunch and color.
Instructions
- Roast Strawberries: Toss halved strawberries with olive oil, salt, and honey; roast at 200°C (400°F) for 10-12 minutes.
- Whip Ricotta: Combine ricotta, honey, lemon zest, basil, and salt; whisk until light and fluffy.
- Make Glaze: Simmer honey, lemon juice, basil, and salt until thickened.
- Toast Bread: Toast sourdough to desired crispness.
- Assemble Toast: Spread ricotta on toast, top with strawberries, and drizzle with glaze.
- Garnish & Serve: Sprinkle with pistachios and basil; serve immediately.
Notes
For best results, use full-fat ricotta and toast bread just before assembling to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 40 mg