Strawberry Whipped Ricotta Toasts
Sourdough bread toasted and topped with a swirl of strawberry whipped ricotta for a fun Spring brunch recipe!
Ingredients
Servings: 6
- 15 oz. Whole Milk Ricotta
- 2 tbsp. Heavy Whipping Cream
- ¼ tsp. Fine Sea Salt
- 1/3 cup St. Dalfour Strawberry Preserves
- 3 (3/4”-thick) Sourdough Slices, slice in half for a total of 6 half slices
- 2-3 tbsp. Olive Oil
- Equipment: 3 piping bags
Instructions
- Drizzle the 6 half slices of sourdough bread generously in olive oil on both sides. Place in a large skillet over medium heat to cook for 2-3 minutes on each side, until golden brown. (Alternatively, you can broil on HIGH for 1-2 minutes in the oven.)
- Spoon the ricotta into the center of a kitchen towel or cheesecloth lined bowl. Bring the ends together and twist to squeeze out as much moisture as possible.
- Transfer the ricotta to a high-speed blender with the heavy whipping cream and salt. Blend until thick and creamy, adding more heavy cream as needed.
- Transfer the whipped ricotta to a piping bag. Add the strawberry preserves to a separate piping bag. Lastly, place both those piping bags into one single piping bag. Cut off a ½” tip then pipe swirls onto the toasts.
- Enjoy immediately!