Strawberry Almond Ricotta Toast
Strawberry Almond Ricotta Toast- crisp toast topped with creamy almond ricotta, fresh strawberries and dark chocolate. Perfect for brunch, snacks or dessert! (dairy-free)
If you could only eat one course every day for the rest of your life which one would it be?
Without a doubt mine would be brunch. Mostly because of mimosas, duh. I mean, it’s the only time that it’s socially acceptable to drink champagne before noon. 😜🍾
I’m just kidding, it’s really because I’m not a morning person but I love all things breakfast. Whenever we go out I have such a hard time picking what I want that I end-up ordering multiple things just so I can have a bite of each. Then I make Brandon eat the rest, hehe. 🙊
When I think of springtime brunching, strawberries are the first thing to come to mind. Going all winter without them feels like torture and when they finally come back in spring, they’re plump and perfectly sweet. 🍓
I got the idea to use them for this ricotta toast after seeing something similar on an episode of Giada in Italy. I obsessively watched every episode of that series and I’m not ashamed to admit it. #fangirl
Giada tells the story of how her grandfather used to make her toast that was lightly brushed with olive oil, grilled, and then topped with ricotta cheese, cinnamon and shaved chocolate. Sounds amazing, right?
As soon as I saw that episode I knew I had to try it. But since I rarely buy cow’s cheese any more, I decided to make a dairy-free ricotta from soaked blanched almonds blended with Unsweetened Vanilla Almond Breeze Almondmilk, a touch of lemon juice, and raw honey (or maple syrup/agave for a vegan version).
The creamy texture of the ricotta pairs perfectly with the sweet strawberries and dark chocolate. I would consider it a lighter version of Giada’s recipe that’s more suited for springtime brunching, or breakfast in general.
Because there’s nothing wrong with a little dark chocolate for breakfast, amiright?
2 cups blanched almonds, soaked*
juice of 1 lemon
1 teaspoon vanilla extract
1 teaspoon liquid sweetener (such as raw honey, maple syrup or agave)
pinch of salt
1 pint fresh strawberries, hulled and sliced
1 loaf of fresh artisan bread
olive oil for brushing
1 ounce chopped dark chocolate
- Drain and rinse the almonds then add them to a blender or a food processor along with the almond milk, lemon juice vanilla extract, liquid sweetener and pinch of salt. Blend on high until smooth, scraping down the sides as you go. Add more almond milk one tablespoon at a time, if needed. Spoon the ricotta into a bowl and refrigerate until ready to use.
- Warm a grill pan over medium-low heat then slice the bread. Brush both sides of each piece lightly with olive oil then place it facing down in the pan. Cook each side for a few minutes, until toasted with golden grill marks. Top each slice with almond ricotta and sliced strawberries. Drizzle a touch more sweetened on top (optional) and sprinkle with chopped chocolate. Serve immediately and enjoy!
*soak almonds in a large bowl covered with a few inches of water for at least 6 hours or up to overnight
Inspired by Giada in Italy
Makes roughly 1.5 cups almond ricotta. Store leftovers in an airtight container for up to one week.
This recipe was created in partnership with Blue Diamond Almond Breeze Almondmilk. Almond Breeze Almondmilk is a product I have used and loved for a long time. All opinions are my own. Thank you for supporting the brands that help me bring you quality content!