Ingredients
Scale
- 1 pound strawberries, ends removed
- 2 tablespoons honey
- Juice of 1/2 lemon
- 4 sprigs fresh thyme, plus extra for garnish
- 2 slices rustic bread, 1-inch in thickness
- 1 tablespoon olive oil
- 3/4 cup whole milk ricotta cheese
- Pinch of sea salt
Instructions
- Preheat your oven to 400°F (200°C). Place the strawberries in a medium baking dish, drizzle with honey, squeeze the lemon juice over them, and scatter thyme sprigs on top. Roast for 20 minutes, stirring halfway through, until the strawberries are soft and syrupy. Set aside to cool.
- Drizzle the slices of rustic bread with olive oil. Place them in the oven to toast for 1 minute, until they are lightly golden and crisp.
- Add ricotta cheese to a food processor. Pulse for 30 seconds to 1 minute, scraping down the sides as needed, until the ricotta is light, fluffy, and smooth.
- Spread the whipped ricotta equally over the toasted bread slices. Spoon the roasted strawberries with their juices on top. Garnish with additional thyme leaves and a pinch of sea salt. Serve immediately and enjoy.
Notes
Use frozen berries if fresh strawberries are out of season; thaw slightly and drain excess water before roasting. For a dessert twist, add a splash of vanilla to the ricotta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece of toast
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg