Description
A versatile and flavorful whipped ricotta toast topped with sweet strawberries, savory vegetables, and a hint of balsamic vinegar.
Ingredients
Scale
- 15 ounces whole milk ricotta cheese
- Pinch salt
- Bread slices, preferably sourdough
- 8 ounces strawberries, fresh or frozen
- 1 1/2 Tablespoons white balsamic vinegar
- 1 Tablespoon granulated sugar
- Fresh thyme
- 1 pint cherry or grape tomatoes
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- Red pepper flakes
- Fresh basil leaves for garnish
- 1 bunch broccolini, about 6 ounces
- Chili oil
- 8 ounces baby bella or portobello mushrooms, sliced
- 2 tablespoons butter
- 1–2 cloves garlic, minced
- 1 Tablespoon shallot, finely chopped
- 2–3 fresh thyme sprigs
- 1 cup frozen peas, thawed
- 1/2 lemon, juiced and zested
- 1/2 Tablespoon fresh mint
- High-quality olive oil for drizzling
- Drizzle honey
- 1/4 cup pistachios, shelled and roughly chopped
- Blueberries, as desired
Instructions
- For the whipped ricotta, place cold ricotta and a pinch of salt in the bowl of a food processor or bowl and beat on medium-high speed for 2-3 minutes until light and fluffy.
- Toast the bread slices in a toaster or bake in a preheated oven at 350°F for 10 minutes, flipping halfway through. Optionally, broil for 2 minutes on each side.
- Spread whipped ricotta across warm toast.
- Prepare toppings: Combine strawberries with vinegar and sugar, let rest, then top toast.
- Sauté tomatoes in butter and oil until softened, then add to toast with basil.
- Roast broccolini in olive oil, then top with chili oil.
- Sauté mushrooms with garlic and shallot, then add to toast.
- Toss peas with lemon and mint, then add to toast.
- Drizzle honey and sprinkle chopped pistachios on top.
- Serve with desired toppings and enjoy!
Notes
This dish can be made with various toppings; feel free to experiment with seasonal ingredients. Store leftover whipped ricotta separately for optimal freshness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Toasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 toast
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg