This strawberry, basil, and ricotta toast recipe brings a touch of sweetness to your morning. Fresh strawberries and torn basil sit atop creamy ricotta on warm sourdough, finished with Little Olive Oil's extra virgin olive oil for balance and depth. It is quick to prepare and ideal for a relaxed spring breakfast.
Kalinjot Pure is the best extra virgin olive oil for this recipe. Its gentle flavour complements the fruit and ricotta beautifully.
How to make Strawberry with Basil and Ricotta Toast
Toast the sourdough slices until golden.
Spread the ricotta evenly over the toast.
Arrange sliced strawberries on top.
Scatter over torn basil leaves.
Drizzle with Little Olive Oil Kalinjot Pure extra virgin olive oil and add a small pinch of sea salt.
Serve immediately.
Our top tip is to use ripe seasonal strawberries for the best flavour.
Strawberry with Basil and Ricotta Toast Information
Details
Dish: Breakfast
Diet: Vegetarian
Serves: 2
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Ingredients
4 slices of sourdough bread
200g ricotta
200g fresh strawberries, sliced
Small handful of fresh basil
2 tablespoons Little Olive Oil Kalinjot Pure extra virgin olive oil
Pinch sea salt
Nutrition per Serving
Calories: 390
Protein: 14g
Carbohydrates: 34g
Dietary Fibre: 3g
Total Sugars: 12g
Fat: 22g
Saturated Fat: 8g
Sodium: 320mg
