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Strawberry Ricotta Toast on parchment paper.

Strawberry Ricotta Toast

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  • Author: Nicole | Fresh Apron
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 toasts 1x
  • Category: Breakfast & Brunch
  • Method: Toast
  • Cuisine: American

Ingredients

Scale
  • 2 slices sourdough bread, lightly toasted
  • 8 medium strawberries, sliced
  • 1/2 cup part-skim ricotta cheese
  • 1-2 teaspoons fresh lemon juice
  • pinch of sea salt
  • 1 teaspoon lemon zest

Instructions

  1. In a bowl, stir together the ricotta, lemon juice, and a pinch of sea salt. 
  2. Divide the ricotta mixture among the two pieces of toast and spread evenly. Top them with the strawberry slices and lemon zest. Serve and enjoy!


Notes

When toasting your sourdough, be sure to lightly toast it so the crust doesn't become too hard to eat. Besides a toaster, you could also toast it in a skillet or in the oven. To toast in a skillet, lightly brush both sides with extra virgin olive oil, then toast in a heated pan over medium heat for 1-2 minutes per side. You could also place the oiled toast in the oven at 400°F for 5 minutes.

If your ricotta is too watery, strain it through cheesecloth before using it for the best consistency.

For a sweeter strawberry ricotta toast, you can add a drizzle of honey.

Nutritional Values (per serving) are approximates only.

Nutrition

  • Serving Size: 1 toast
  • Calories: 195
  • Sugar: 3.8 g
  • Sodium: 416.1 mg
  • Fat: 5.7 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 25.3 g
  • Fiber: 2 g
  • Protein: 11.2 g
  • Cholesterol: 19.2 mg