Sweet Ricotta Toast (Print Version)
# Ingredients:
→ Base
01 -
A pinch of black pepper and salt, freshly ground
02 -
1 tablespoon of olive oil, extra virgin
03 -
One crisp baguette, cut into slices about ½ inch thick
→ Ricotta Mixture
04 -
¼ cup of finely chopped fresh basil leaves
05 -
1 cup creamy ricotta cheese (whole milk)
06 -
¼ teaspoon salt
07 -
2 tablespoons of sweet golden honey
08 -
1 tablespoon of pure vanilla extract
→ Strawberry Topping
09 -
Fresh mint leaves, optional garnish
10 -
¼ teaspoon salt
11 -
1 tablespoon of honey
12 -
2 tablespoons of balsamic glaze
13 -
Two cups of sliced fresh strawberries
# Instructions:
01 -
Turn your oven on to 200°C (400°F). Lay the baguette slices onto a baking tray, drizzle with olive oil, and give them a sprinkle of salt. Let them bake for around 2 minutes, or until they’re toasty and golden on the edges.
02 -
Grab a small bowl and gently mix the strawberry slices, some honey, and a tiny pinch of salt. Leave it aside for about 5 minutes so the flavors can blend and the strawberries become even sweeter.
03 -
Mix up the ricotta cheese, vanilla extract, honey, and a bit of salt in another bowl until it’s smooth and creamy. If you’re using basil, carefully stir it in for some extra zing.
04 -
Once the bread's had a bit of time to cool, spread each slice with the ricotta mixture. Scoop on some of the strawberry topping, drizzle with balsamic glaze, and add a little extra honey if you like. Sprinkle with black pepper and throw on mint leaves for an optional garnish. Enjoy right away for the crispiest bread!
# Notes:
01 -
Tastes best when served immediately after assembly
02 -
Feel free to swap the herbs for others like thyme or mint
03 -
The ricotta spread stays fresh if prepped a day ahead