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Roasted Strawberry Ricotta Toast with Fresh Basil Recipe

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4.3 from 10 reviews

A delightful and easy-to-make Roasted Strawberry Ricotta Toast featuring creamy homemade vegan ricotta cheese spread on gluten-free toasted bread, topped with naturally sweet roasted strawberries, fresh basil leaves, and a drizzle of honey or maple syrup. Perfect for a savory and sweet breakfast or snack.

  • Total Time: 30 minutes active time (excluding almond soaking and ricotta setting time)
  • Yield: 4 slices

Ingredients

Toast

  • 4 slices gluten-free bread, toasted
  • Fresh basil leaves, for garnish
  • Honey, agave, or maple syrup, for drizzling

Vegan Ricotta Cheese

  • 2.5 cups blanched almonds
  • 2.5 tablespoons nutritional yeast
  • 1 can coconut milk (solid cream part only, about 1/2 cup)
  • 1/2 teaspoon salt
  • 1 lemon, juiced
  • 1/2 tablespoon apple cider vinegar

Roasted Strawberries

  • 32 ounces fresh strawberries, washed and trimmed (some whole, some halved, some quartered)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon pure vanilla bean paste or vanilla extract
  • Pinch of salt

Instructions

  1. Prepare Vegan Ricotta Cheese: Soak almonds overnight or boil for 15 minutes. Drain and rinse them thoroughly. Add almonds along with nutritional yeast, solid part of coconut milk, salt, lemon juice, and apple cider vinegar into a high-speed blender or food processor. Blend on high until the mixture is very smooth and creamy with no almond chunks. Scrape down the sides as needed.
  2. Set the Ricotta Cheese: Lay out a clean kitchen towel and cover with a few large paper towels. Spoon the blended ricotta cheese onto the paper towels, then wrap everything tightly to remove excess moisture. Refrigerate overnight or for several hours to let it set and thicken. Store prepared ricotta in the refrigerator for up to 2 weeks.
  3. Roast the Strawberries: Preheat the oven to 350°F (175°C). In a large bowl, combine strawberries, maple syrup, vanilla bean paste (or extract), and a pinch of salt. Mix gently to coat the berries evenly. Spread the mixture onto a lightly sprayed baking sheet in a single layer. Roast for 20 minutes until the strawberries are soft and fragrant.
  4. Toast the Bread: Toast your gluten-free bread slices until golden and crisp.
  5. Assemble the Toast: Spread a generous layer of vegan ricotta cheese over each toasted bread slice. Top with a spoonful of roasted strawberries.
  6. Garnish and Serve: Add fresh basil leaves on top and drizzle with honey, agave nectar, or maple syrup for extra sweetness. Serve immediately and enjoy.

Notes

  • You can soak the almonds overnight or use boiling water for a quicker preparation before blending.
  • For the coconut milk, only use the thick solid cream part for best texture in vegan ricotta.
  • The ricotta cheese can be made ahead and stored in the fridge for up to 2 weeks.
  • Adjust sweetness by adding more or less maple syrup or honey when roasting strawberries or drizzling on top.
  • Use gluten-free bread to keep this recipe gluten-free and suitable for various dietary needs.
  • Author: Daisy
  • Prep Time: 10 minutes (plus overnight soaking time for almonds and at least 4 hours setting time for ricotta)
  • Cook Time: 20 minutes (roasting strawberries)
  • Category: Breakfast
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free, Vegan

Find it online: https://dishiary.com/roasted-strawberry-ricotta-toast-with-fresh-basil-recipe/