Strawberry Ricotta Honey (Print Version)
# Ingredients:
→ Foundation
01 -
1 tablespoon of top-quality olive oil
02 -
A light pinch of salt and freshly cracked pepper, to taste
03 -
1 loaf of baguette, cut into ½-inch slices
→ Creamy Ricotta Blend
04 -
¼ cup of freshly chopped basil leaves
05 -
1 cup of full-fat ricotta cheese
06 -
¼ teaspoon of salt
07 -
2 tablespoons of honey
08 -
1 tablespoon of vanilla extract
→ Sweet Strawberry Layer
09 -
Fresh mint leaves for decoration (optional)
10 -
2 cups of strawberries, thinly sliced
11 -
¼ teaspoon of salt
12 -
2 tablespoons of balsamic glaze
13 -
1 tablespoon of honey
# Instructions:
01 -
Turn on your oven and set it to 200°C (400°F). Lay out the baguette slices on a baking tray, sprinkle with olive oil, and add a pinch of salt. Bake them for around 2 minutes until crispy with a light golden color.
02 -
In a small mixing bowl, combine the strawberries, a dab of honey, and a dash of salt. Let it sit for about 5 minutes to bring out the flavors and sweetness.
03 -
Stir the ricotta, honey, pinch of salt, and vanilla together in a separate bowl. Mix until smooth and creamy. If you’re adding basil, fold it in gently at the end.
04 -
Spread a thick layer of ricotta mix on the toasted bread once it's cooled slightly. Add some of the strawberry topping on each slice, finish off with a drizzle of both honey and balsamic glaze, a crack of fresh black pepper, and some mint leaves if you'd like. Enjoy while the bread's still warm!
# Notes:
01 -
Tastes best if served right after making while the bread stays crispy
02 -
Feel free to switch it up by trying other herbs like thyme or mint
03 -
Prepare the ricotta portion a day ahead to save time