Strawberry Ricotta Toast (Print Version)

# Ingredients:

→ Base

01 - Olive oil, 1 tablespoon

02 - Baguette, fresh and sliced into pieces about half an inch thick

03 - Freshly ground black pepper and a small amount of salt to taste

→ Ricotta Blend

04 - Whole-milk ricotta, 1 cup

05 - Vanilla extract, 1 tablespoon

06 - Golden honey, 2 tablespoons

07 - Fresh basil leaves, finely chopped, 1/4 cup

08 - Salt, 1/4 teaspoon

→ Berry Topping

09 - Fresh strawberries, sliced, 2 cups

10 - Balsamic glaze, 2 tablespoons

11 - Honey, 1 tablespoon

12 - A pinch of salt, about 1/4 teaspoon

13 - Optional: fresh mint leaves for decoration

# Instructions:

01 - Preheat the oven to 400°F (200°C). Place the baguette pieces on a baking tray, drizzle olive oil over them, and sprinkle on a little salt. Let them bake for about 2 minutes, or until golden and crunchy.

02 - Combine the strawberries with honey and a pinch of salt in a small bowl. Stir gently and let the mixture sit for a few minutes to intensify its sweetness and flavor.

03 - Mix ricotta, honey, vanilla, and salt in a bowl until creamy and smooth. Stir in the basil leaves if you'd like a fresh herb kick.

04 - Spread ricotta mixture over the bread once it cools slightly. Top with strawberries, drizzle with balsamic glaze, and maybe honey. Add mint leaves or cracked black pepper for garnish if you'd like. Best served warm!

# Notes:

01 - Serve while the bread is warm and has a nice crunch

02 - You can swap out herbs with fresh mint or thyme to change things up

03 - The ricotta spread can be made ahead and kept in the fridge for up to one day

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