Introducing the Plant-Based Strawberry Ricotta Toast: A Burst of Freshness and Delight
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As the month of June rolls on, so does the season of luscious strawberries. Sweet, juicy, and bursting with flavour, these delightful berries take centre stage in this delectable recipe. This Plant-Based Strawberry Ricotta Toast combines the creamy richness of plant-based ricotta cheese with the vibrant sweetness of fresh strawberries, creating a mouthwatering treat that will satisfy your taste buds.
One of the beauties of this recipe is its versatility. While strawberries are the star of the show, you can experiment with other seasonal fruits to add variety and depth to your toast. Whether you opt for blueberries, raspberries, or a mix of your favourites, the result will be equally delicious.
Don’t have fresh fruit on hand? No problem. Frozen fruits can be a fantastic alternative. Simply thaw them or heat them in the microwave for a few minutes, and they’ll be ready to elevate your toast to new heights of flavour.
To enhance the sweetness of this delightful treat, consider drizzling a touch of maple syrup over the top. This simple addition will take the Plant-Based Strawberry Ricotta Toast to the next level, adding a hint of indulgence that will make your taste buds dance with joy.
Perfect for any occasion, from a casual brunch to a gathering of friends, this dessert is sure to impress. Its vibrant colours and exquisite flavours make it a feast for both the eyes and the palate.
Now, let’s gather the ingredients:
My Ingredient List
- 1 container (220g) of Nafsika’s Garden plant-based ricotta-style cheese
- 2 tablespoons of chilled coconut cream
- 1 vanilla bean, split and seeds scraped (or 2 teaspoons of vanilla extract)
- 1/4 cup of confectioners sugar
- 6 ounces of strawberries, halved and sliced
- Juice of 1/2 lemon
- 1 teaspoon of granulated sugar
- 4 slices of bakery rustic bread
Now, here’s how you bring this delightful plant-based recipe to life:
Instructions:
In a medium bowl, combine the plant-based ricotta cheese, chilled coconut cream, scraped vanilla bean seeds (or vanilla extract), and confectioners sugar. Whisk vigorously by hand or with a hand mixer until the mixture is smooth and creamy, which should take about 2 minutes.
In a separate medium mixing bowl, combine the chopped strawberries, lemon juice, and granulated sugar. Allow the mixture to sit for a while, letting the strawberries soften and release their natural juices.
While the strawberries macerate, toast the slices of rustic bread until they are golden brown and crispy.
Once toasted, scoop a generous amount of the plant-based ricotta mixture onto each slice of bread, spreading it evenly to create a thick and creamy layer. Then, spoon the macerated strawberries on top of the ricotta, arranging them in a visually pleasing manner.
Take a moment to appreciate the beauty of your creation before taking your first bite. The creamy plant-based ricotta, the juicy strawberries, and the crisp bread harmonize in a symphony of flavours that will surely leave you wanting more.
Enjoy this Plant-Based Strawberry Ricotta Toast as a delightful dessert, a decadent snack, or even a unique breakfast option. The choice is yours, and the pleasure is all yours to savour.