Modes

Ingredients

Roasted Strawberries

• 2 pounds fresh, medium-sized strawberries, washed and stemmed

• ½ cup granulated sugar

• 1/8 teaspoon Kosher salt

• 1 Tablespoon balsamic vinegar

Whipped Ricotta

• 15 ounces whole milk ricotta

• 1 Tablespoon extra-virgin olive oil

• Kosher salt, to taste

To Finish

• 8 thick slices of whole grain or sourdough bread, toasted

• 8–12 fresh basil leaves, thinly sliced

• fresh cracked black pepper

• aged balsamic vinegar (optional)

Instructions

Preparation

Adjust the oven rack to position 3 and preheat the oven to 375ºF on bake mode.

In a large mixing bowl, toss the strawberries with the sugar, Kosher salt, and balsamic vinegar until evenly coated.

Transfer the strawberries to a 2-quart glass or ceramic baking dish. Place the dish in the oven and roast for 15 minutes.

Stir the strawberries with a spoon or spatula, then continue roasting for an additional 15 minutes, or until the strawberries are soft and fork-tender.

Remove from the oven and set aside to cool.

Whipped Ricotta

While the strawberries are roasting, whisk together the ricotta and olive oil in a large mixing bowl until smooth and well combined.

Season the whipped ricotta with Kosher salt to taste.

Place ricotta in piping bag or plastic bag.

To Assemble

Spread the whipped ricotta onto the toasted bread slices.

Top with freshly cracked black pepper.

Spoon the roasted strawberries over the ricotta.

Garnish with thinly sliced basil and, if desired, a drizzle of aged balsamic vinegar.

Serve immediately.