Ingredients:

  • 1 lb fresh strawberries, hulled and halved
  • 2 tbsp maple syrup
  • 1 tbsp aged balsamic vinegar
  • 1 tsp vanilla extract
  • 1 pinch flaky sea salt
  • 1 crack black pepper
  • 1 cup whole milk ricotta cheese, cold
  • 2 tbsp heavy cream
  • 1 tbsp honey
  • 0.5 tsp fresh lemon zest
  • 4 thick slices sourdough bread
  • 2 tbsp unsalted butter, softened
  • 4 sprigs fresh mint for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). On a parchment-lined tray, toss the strawberries with the maple syrup, balsamic, vanilla, salt, and pepper. Spread them in a single layer.
  2. Roast for 20 minutes until the berries are soft and the juices have thickened into a mahogany-colored syrup. Let them cool slightly to thicken further.
  3. While the berries roast, place the cold ricotta, heavy cream, honey, and lemon zest into a food processor or high-speed blender. Process until the texture is completely smooth and aerated.
  4. Heat a cast-iron skillet over medium heat. Spread butter on both sides of the sourdough slices and grill until golden brown and shattered-crisp.
  5. Spread a thick layer of whipped ricotta onto each warm toast slice. Top with the roasted strawberries and a generous spoonful of the balsamic berry syrup. Garnish with fresh mint and an optional extra honey drizzle.