Strawberry Ricotta Toast
- 1 lb strawberries
- 2 tbsps honey
- 1/2 lemon
- 4 sprigs fresh thyme
- 1 baguette rustic bread
- 1 tbsp olive oil
- 3/4 cup whole milk ricotta cheese
- sea salt
Preheat oven to 400 degrees F.
Wash and core strawberries, removing the tops.
Add strawberries to a medium baking dish. Drizzle with honey. Squeeze lemon juice and add thyme on top. Place into the oven and bake for 20 minutes, stirring halfway through baking time. Set aside to cool.
Meanwhile, slice bread into two 1-inch thick slices and drizzle with olive oil. Place into the oven to toast for 1 minute.
Place ricotta in a food processor and pulse for 30 seconds to a minute until light and fluffy.
Evenly distribute the whipped ricotta between the two bread slices, covering one side of the bread.
Spoon roasted strawberries evenly over the ricotta layer. Sprinkle with thyme and sea salt. Serve immediately with a bottle of Suhru Rosé and enjoy!