Summer fruits are coming into season and this recipe can be made using your favorite in season fruits. I was thinking appetizer with this recipe but this also makes a great snack. Ricotta toast never tasted so good with broiled strawberries and a limoncello glaze.
This appetizer or snack takes little to no time to make and will stand out at any gathering. The ricotta is whipped with a little almond milk or option to use heavy cream. Sliced strawberries are broiled for about two minutes until slightly charred. The limoncello glaze is where the magic is with limoncello, honey and sugar cooked down for about 5 minutes to make a glaze.
Limoncello Glaze Ricotta Toast
- ¼ cup ricotta cheese (part skim)
- 1 tsp almond milk, light cream or heavy cream
- 2 slices Tuscan bread
- ½ cup fresh strawberries (wedges)
- ⅓ cup limoncello
- 1 tbsp honey
- 1 tsp sugar
- 1 lemon
- olive oil (drizzle)
Add the ricotta cheese and almond milk to a mixing bowl and whisk until creamy. Drizzle some olive oil on the Tuscan bread slices and place in a toaster over. Toast until golden brown. Meanwhile, place the strawberries on a tin foil lined sheet and broil for about 1½ minute until slight charred. Set aside.
Add the limoncello, honey and sugar to a small sauce pan. Heat over medium high until reduced by a third and it reaches a syrupy consistency. Allow to cool for a minute.
Build the ricotta toast. Spread the whipped ricotta on both slices of bread. Top with the broiled strawberries and drizzle with the limoncello glaze. Zest a lemon over the toast and enjoy.
