Ingredients
1 lb (450g) fresh strawberries, hulled and halved
1 tbsp honey (or maple syrup)
1 tsp vanilla extract
1 cup (250g) whole milk ricotta cheese
1 tbsp powdered sugar (optional)
4–6 slices of thick crusty bread (like sourdough or ciabatta)
1 tbsp olive oil
Fresh mint leaves for garnish (optional)
Instructions
Preheat oven to 375°F (190°C).
Place the halved strawberries on a baking sheet. Drizzle with honey and vanilla extract. Toss gently to coat.
Roast in the oven for 20–25 minutes or until soft and slightly caramelized. Remove and allow to cool slightly.
Meanwhile, in a mixing bowl, whisk the ricotta with powdered sugar (if using) until light and fluffy. Set aside.
Lightly brush the bread slices with olive oil on both sides. Toast them in a skillet or oven until golden brown and crisp.
Spread a generous layer of whipped ricotta on each toast slice.
Top with roasted strawberries and garnish with fresh mint.
Notes:
Add a sprinkle of crushed nuts like pistachios or almonds for extra crunch.
Delicious as a brunch item or appetizer.