wheat toast with ricotta and roasted strawberries
First of all, ricotta on any kind of toast with all kinds of toppings is a great breakfast or snack. Try toast spread with ricotta and honey or jam. Yum. We found this recipe in Culture|the word on cheese magazine.
3 c. strawberries, hulled and halved (about 24 strawberries)
2 tbs olive oil
Sea salt and ground black pepper, to taste
1/2 tbs unsalted butter
2 slices crusty whole wheat bread
4 tbs ricotta
honey to garnish
- Heat oven to 375 F. In a small bowl, toss strawberries with oil, salt, and pepper. Line a baking sheet with parchment paper. Scatter strawberry halves on the baking sheet, and roast for 20 minutes.
- Meanwhile, heat butter in a skillet over medium-low heat. Add bread and toast until golden and crisp on both sides, 3 to 4 minutes per side. Salt each side of the warm bread. Cool briefly, 1 to 2 minutes.
- Top toast with ricotta and roasted strawberries, drizzle with honey. Serve.