I believe that something magical happens when you heat fruit in a saucepan. It breaks down the fruit and turns it into a luscious, sweet, compote that tastes like the inside of a pie.

Sometimes I want a sweet breakfast without having to fuss over the stove or oven all morning to make cinnamon rolls or pancakes or what have you. This ricotta toast is so simple and yet so satisfying! Creamy vanilla ricotta, sweet  and warm strawberries with a touch of basil to give it something fresh and unique, and toasted almonds. That’s it!

One of the things I love about Italian cheeses are their versatility. It is so awesome to use ricotta or marscapone cheese in a sweet dish one day, and then in a savory dish the next. No matter what, you get that silky creaminess and tang from the cheese, but you can add whatever spices you want to change it up and work for your dish. If I can find a way to use cheese in my desserts or sweet breakfasts,  you better believe I’m going to do it.

I would like to make a side note that the only reason the bread is cut slightly crooked is because it was literally still warm from the bakery when I picked it up and brought it home. Have you ever tried to cut fresh bread? It’s a little challenging. But the freshness it brought to the dish was worth it!

This is a really simple dish that once again looks impressive but is truly a cinch to throw together. Instead of offering a guest regular toast for breakfast, you can serve something like this and it just makes it extra special. You could also change it up if strawberries aren’t your favorite. I’m sure peaches, apricots, or blueberries would make excellent substitutions here! Personally, I find that strawberries and cream are a match made in heaven. When the juices from the warm strawberries start to melt into that creamy ricotta you kind of feel like you are eating a strawberry shortcake. For breakfast. I mean, what more could you want?

Strawberry Basil Ricotta Toasts

Serves 2 

Ingredients:

2 slices thick-cut bread, toasted

1/2 lb strawberries, trimmed and sliced

1 Tablespoon water

1 Tablespoon granulated sugar

1 heaping Tablespoon fresh chopped basil

1/2 cup whole-milk ricotta cheese

1/2 teaspoon vanilla extract

1 Tablespoon powdered sugar

3 Tablespoons sliced almonds, toasted in a dry skillet

Directions:

1. In a small saucepan, heat the strawberries, granulated sugar, water, and basil over medium heat. Cook for 8-10 minutes, or until the strawberries have broken down and the sauce has thickened slightly. Turn off the heat and set aside.
2. In a small bowl, combine the ricotta, powdered sugar, and vanilla. Mix to combine and spread on top of the slices of toast.
3. Top each ricotta toast with the strawberry mixture and the toasted almonds.