Strawberry, Ricotta, Balsamic Toast

This is a classic, and it’s one of those things I will never get sick of eating. If you’re hungry in the morning, or just want a late-afternoon snack, you can throw this together and toast in the oven or a toaster oven. All you have to do is wait until the ricotta starts having spots of golden brown, and you’ll have toast that melts in your mouth as well as having a good crunch from the bread being toasted once, and then toasted again once all of the toppings are on it. If you like recipes that are both savory and sweet, I hope you enjoy this toast as much as I do!

Ingredients:

1 large slice sourdough bread, halved

2 large strawberries

2 tablespoons whole milk ricotta, divided

2 tablespoons balsamic vinegar, divided

2 pinches coconut sugar, divided

Directions:

Preheat your oven or toaster oven to 350 degrees Fahrenheit.

Pop each half of the sourdough into the toaster on medium. While the toast is toasting, slice the strawberries into rounds, and the rounds into smaller pieces. Once the toast has popped, slather each slice with a tablespoon of ricotta, or a little more if you fancy. Sprinkle half of the diced strawberries on each slice. Drizzle with balsamic vinegar. Sprinkle each with a pinch of coconut sugar. 

Slide into your oven or toaster oven, and bake for about five to seven minutes, until the strawberries are beginning to lose shade, and the ricotta has splotches of brown from baking. Take out of the oven, and consume immediately.

Serving Suggestions:

Chocolate milkshake, vanilla milk, almond milk.