Ingredients
Strawberries and Roasting
- 1 pound strawberries, ends removed
- 2 tablespoons honey
- ½ lemon (juiced)
- 4 sprigs fresh thyme, plus extra for garnish
Bread and Toppings
- 2 slices rustic bread, 1-inch thick
- 1 tablespoon olive oil
Ricotta Spread
- ¾ cup whole milk ricotta cheese
- pinch of sea salt
Instructions
- Preheat and Roast Strawberries: Preheat your oven to 400°F (204°C). Place the cleaned strawberries into a medium baking dish. Drizzle with 2 tablespoons of honey, squeeze the juice of half a lemon over them, and scatter 4 sprigs of fresh thyme on top. Bake for 20 minutes, stirring halfway through to ensure even caramelization. Once done, set aside to cool.
- Toast the Bread: While the strawberries roast, drizzle 1 tablespoon of olive oil over the 2 slices of rustic bread and place them in the oven for about 1 minute to toast lightly until just crisp and warm, but not hard.
- Whip the Ricotta: Transfer the ¾ cup of whole milk ricotta cheese into a food processor and pulse for 30 seconds to 1 minute until it becomes light and fluffy, creating a creamy spreadable texture.
- Assemble the Toast: Spread the whipped ricotta evenly between the two toasted bread slices. Spoon the cooled roasted strawberries evenly over the ricotta layer. Garnish with extra fresh thyme sprigs and a pinch of sea salt to enhance flavor. Serve immediately for best freshness and taste.
Notes
- Use ripe but firm strawberries for the best texture after roasting.
- Adjust honey quantity depending on the sweetness of your strawberries and personal preference.
- You can substitute rustic bread with sourdough or baguette if preferred.
- For a vegan version, substitute ricotta with whipped tofu or plant-based cheese alternatives.
- Serves 2 as a light meal or appetizer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
