Ingredients
- For the Strawberry Mixture:
- 1 tbsp cornstarch
- 3 tbsp warm water
- 1 lb strawberries, hulled and sliced in half
- ¼ cup (50g) granulated sugar
- For the Toast:
- 4 slices of your favorite bread (e.g., sourdough, whole grain)
- 1 cup ricotta cheese
- Optional Garnishes:
- Honey (optional, for drizzling)
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the Strawberry Mixture: In a small bowl, mix 1 tablespoon of cornstarch with 3 tablespoons of warm water until fully dissolved. Set aside. In a medium saucepan, combine the hulled and sliced strawberries with the granulated sugar. Stir to combine.
- Cook the Strawberries: Place the saucepan over medium heat. Cook the strawberries, stirring occasionally, until they begin to release their juices and soften, about 5–7 minutes.
- Thicken the Mixture: Add the cornstarch mixture to the saucepan with the strawberries. Stir continuously until the mixture thickens, about 2–3 minutes.
- Remove the saucepan from heat: Let the mixture cool.
- Toast the Bread: Toast the bread slices to your preferred level of crispness.
- Assemble the Toast: Spread ricotta cheese generously on each slice of toast. Spoon the strawberry mixture over the ricotta.
- Optional Garnishes: Drizzle with honey and garnish with fresh mint leaves for added flavor.
Notes
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- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop, Toasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
