Roasted Strawberry Whipped Ricotta Toast Delight

Ingredients

• 1 pint fresh strawberries, hulled and halved
• 2 tablespoons honey
• 1 teaspoon balsamic vinegar
• 1 cup ricotta cheese
• 1 tablespoon lemon zest
• 1 tablespoon fresh basil, finely chopped (plus more for garnish)
• 4 slices rustic bread (such as sourdough or whole grain)
• to taste olive oil for brushing
• to taste salt
• optional freshly cracked black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the halved strawberries, honey, and balsamic vinegar. Toss until the strawberries are well coated.
3. Spread the strawberries on a baking sheet lined with parchment paper in a single layer. Roast in the oven for about 20 minutes or until the strawberries are soft and caramelized.
4. While the strawberries are roasting, prepare the whipped ricotta. In a mixing bowl, combine the ricotta cheese, lemon zest, and chopped basil. Use a hand mixer or whisk to whip the mixture until it is light and fluffy. Season with a pinch of salt to taste.
5. For the toast, brush both sides of the bread slices with olive oil and season lightly with salt. Place the slices on a separate baking sheet and toast them in the oven for 5-7 minutes or until golden brown and crispy.
6. Once everything is ready, spread a generous layer of the whipped ricotta on each slice of toasted bread.
7. Top each toast with the roasted strawberries, spooning some of the syrupy juices over the top.
8. Finish with a sprinkle of fresh basil and, if desired, a few cracks of black pepper for a hint of warmth.