Ingredients
Scale
- 2 slices crusty bread (like sourdough or baguette)
- 1 cup fresh strawberries, halved or quartered
- ½ cup ricotta cheese
- 1 teaspoon olive oil
- 1 tablespoon honey (plus more for drizzling)
- 1 teaspoon balsamic vinegar
- ½ teaspoon fresh thyme leaves
- Pinch salt
- Pinch black pepper
Instructions
- Preheat the oven to 375°F (190°C). <
- p id=”instruction-step-2″>2. Toss strawberries with honey, balsamic vinegar, and a pinch of salt. Spread them on a parchment-lined baking sheet.
- p id=”instruction-step-3″>3. Roast strawberries for 15–20 minutes, until soft, juicy, and slightly caramelized.
- id=”instruction-step-4″>4. In a small bowl, whip ricotta with olive oil and a pinch of salt until smooth and fluffy.
- id=”instruction-step-5″>5. Toast the bread slices in a skillet or toaster until golden and crisp.
- id=”instruction-step-6″>6. Spread whipped ricotta generously on each slice of toasted bread.
- id=”instruction-step-7″>7. Top with warm roasted strawberries and drizzle with more honey if desired.
- id=”instruction-step-8″>8. Finish with fresh thyme, black pepper, and serve immediately.