This colorful toast highlights Quebec strawberries, combined with creamy ricotta cheese and a touch of freshly ground black pepper. It offers a perfect balance between sweet and savory. Ideal for brunch or a satisfying snack, this simple recipe comes together in just a few minutes with minimal ingredients. A dietitian-approved option! To mix things up, also try our Avocado Toast with Cottage Cheese.
Preparation
10
min
Cooking
5
min
Servings
2
Nutrition Facts (per serving)
Calories
190
Fat
5
Carbohydrates
28
Fibre
3
Protein
9
Sodium
170
Ingredients
- 180 ml (¾ cup) fresh strawberries, halved*
- 10 ml (2 tsp) pure maple syrup
- 2 slices multigrain bread
- 80 ml (⅓ cup) ricotta cheese 5% M.F.
- 1 ml (¼ tsp) black pepper, freshly ground
- 5 ml (1 tsp) balsamic reduction
Preparation
- In a small nonstick skillet, heat the strawberries with the maple syrup over medium heat. Cook for 5 minutes, stirring gently until the strawberries are tender.
- Toast the bread slices in a toaster or in a clean skillet over medium heat.
- Spread the ricotta cheese on the toasted bread slices.
- Top with the warm strawberries and sprinkle with pepper. Add a drizzle of balsamic reduction and serve immediately.
Notes
The roasted strawberries keep for 3 days in the refrigerator in an airtight container.
Does not freeze.
*If strawberries are out of season, use frozen strawberries.
