Description
A sweet and savory toast featuring creamy whipped ricotta, spicy hot honey, and tangy strawberry balsamic compote, perfect for a brunch or light snack.
Ingredients
Scale
For the Crust:
- 1 cup whole milk ricotta cheese
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon granulated sugar
- 4 slices thick-cut sourdough bread, toasted
- Fresh mint leaves for garnish
- Sea salt to taste
Instructions
1. Prepare the Crust:
- In a small bowl, whip the ricotta with a fork or whisk until light and fluffy. Set aside.
- In a saucepan over medium heat, combine strawberries, balsamic vinegar, and sugar. Cook for 5-7 minutes until strawberries soften and sauce thickens. Remove from heat.
- In another small saucepan, warm honey and red pepper flakes over low heat for 2-3 minutes to infuse. Strain if desired for a smoother honey.
- Toast the sourdough slices until golden and crisp.
- Spread a generous layer of whipped ricotta on each toast slice. Top with strawberry balsamic compote, drizzle with hot honey, garnish with mint leaves and a pinch of sea salt.
Notes
You can customize the seasonings to taste.