Recipe: Strawberry Ricotta Toast with Pea Tendrils

Strawberry Ricotta Toast with Pea Tendril


One loaf of French batard

2 tbsp olive oil

1 cup ricotta cheese

1⁄4 tsp salt

Zest of one lemon

1 lb Strawberries

1 tbsp sugar

1 tbsp plus one tsp of champagne vinegar


Preheat oven to 400 degrees. Slice bread into 1⁄2 inch thick pieces and brush with olive oil. Place in the oven for 7 minutes until golden and slightly crispy. Remove from oven and let cool.

Combine 1 cup of ricotta cheese with 1⁄4 tsp of salt and zest from one lemon. Whip until light and fluffy. Chill over ice or set in the refrigerator.

Slice strawberries into thin spears. Heat strawberries sugar and vinegar over medium heat for about 5 minutes until strawberries are soft with a little bit of syrup. Let cool.

Spread ricotta cheese over toast. Scoop about 2 tbsp of strawberries over each slice of bread. Garnish with pea tendrils. Serve with a sparkling white wine.