Strawberries & Sweet Ricotta on Cinnamon Toast - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Strawberries & Sweet Ricotta on Cinnamon Toast

Strawberries & Toast

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    NEWSLETTERS

    Strawberries & Sweet Ricotta on Cinnamon Toast

    Ingredients:

    1 Pint Native Connecticut Strawberries-hulled, washed, sliced
    3 Tbsp. Sugar- or more to taste as needed
    2 tsp. Fresh Lemon Juice
    Directions:
    • Toss together in bowl, let marinate 15 minutes, use to top crostinis.

    Ingredients for cinnamon toast:
     
    8 French Bread Slices-sliced in an angle 1/3” thick
    1 Stick Melted Butter
    ½ Cup Sugar
    2 tsp. Cinnamon
    Directions for cinnamon toast:
    • Preheat oven to 400°f. Lay slices of bread out on cookie sheet.
    • Brush both sides with melted butter.
    • Sprinkle top sides with sugar and cinnamon.
    • Bake for about 8 minutes until light golden, slightly crisp.
    Cheese Mixture ingredients:
    1 Cup Ricotta Cheese
    3 Tbsp. Honey
    2 tsp. Lemon Zest
    2 tsp.  Pure Vanilla Extract
    Cheese Mixture directions:
     
    • Combine ingredients in bowl, and using a rubber scraper, mix gently until smooth.
    To Assemble Open Faced Sandwich
    • Spread or pipe on the cheese mixture onto the baked cinnamon toast.
    • Top with a spoonful of the strawberry mixture.
     
    • Place on serving plate, garnish with powdered sugar and fresh mint.
    Makes 8 toasts