Roasted Strawberry Toast
Servings: 7 servings
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Ingredients
- 1 piece Tribeca Oven Ciabatta Baguette
- As needed Olive oil
- 1 cup Balsamic vinegar
- 16 oz. Whole milk ricotta cheese
- 8 oz. Cream cheese softened
- 2 Tbsp Lemon juice
- 1 tsp. Kosher salt
- 1 tsp. Black pepper
- 32 oz. Strawberries hulled and quartered
- 4 Tbsp. Maple syrup
- 1 Tbsp. Lemon juice
- pinch Kosher salt
- As needed Lemon zest
- As needed Mint chiffonade sliced
Instructions
- Prepare Tribeca Oven Ciabatta Baguette per package instructions.
- Slice the Tribeca Oven Ciabatta Baguette at an angle, making ¼” thick slices. Brush with olive oil, and toast in the oven at 375°F for 6 minutes, flipping halfway. Allow the toasted baguette slices to cool.
- In a small saucepan, add the balsamic vinegar and bring to a boil. Reduce the heat and simmer, stirring often until reduced enough to coat the back of a spoon. Allow to cool and pour into sauce bottle.
- In a stand mixer with a whip attachment, combine ricotta cheese, cream cheese, lemon juice, kosher salt, and black pepper until thoroughly combined. Place mixture in a piping bag and refrigerate.
- In a large mixing bowl, toss together strawberries, maple syrup, lemon juice, and kosher salt. Place strawberry mixture into a shallow half-size hotel pan and roast at 375°F for 30-40 minutes, stirring halfway. Remove from oven when berries are fork tender and the berry juices thicken.
- Pipe whipped ricotta onto toasted slices of Tribeca Oven Ciabatta Baguette. Spoon roasted strawberries on top. Garnish with drizzled balsamic vinegar and a sprinkle of lemon zest and mint.