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Whipped Ricotta Toast with Balsamic Strawberries

Thick slices of artisan sourdough toast topped with fluffy vanilla-honey whipped ricotta and juicy strawberries macerated in balsamic vinegar.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 toasts
Course: Appetizer, Breakfast, Brunch
Cuisine: Italian-American, Modern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Strawberries
  • 1 pint fresh strawberries hulled and sliced
  • 1 tbsp honey
  • 1 tsp balsamic vinegar
  • 1 pinch salt
Whipped Ricotta
  • 1 cup ricotta cheese whole milk preferred
  • 1 tbsp honey
  • 0.5 tsp vanilla extract
Assembly
  • 2 slices sourdough bread thick cut
  • 1 tbsp fresh mint or basil chopped

Equipment

  • Food Processor or Hand Mixer
  • Toaster or Skillet
  • Mixing Bowl
  • Knife

Method
 

  1. Wash, hull, and slice the strawberries. Place them in a bowl.
  2. Add 1 tablespoon honey, balsamic vinegar, and a pinch of salt to the strawberries. Toss to coat and let sit for 10 minutes to macerate.
  3. In a food processor or mixing bowl, combine ricotta cheese, 1 tablespoon honey, and vanilla extract.
  4. Whip the ricotta mixture on high speed for 1-2 minutes until light, fluffy, and smooth.
  5. Toast the sourdough slices until golden brown and crisp.
  6. Spread a thick layer of whipped ricotta onto the warm toast.
  7. Top generously with the macerated strawberries and drizzle any remaining juices from the bowl over the top.
  8. Garnish with fresh mint or basil and serve immediately.

Notes

Ensure your ricotta is cold before whipping for the best texture. If using very dry ricotta, add a teaspoon of milk.