Strawberry Almond Ricotta Toast
Servings: 2 cups ricotta
Ingredients
- 2 cups blanched almonds soaked*
- 1 cup almond milk
- juice of 1 lemon
- 1 teaspoon vanilla extract
- 2 teaspoons 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
Instructions
- 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!
Notes
*Soak almonds in a large bowl covered with a few inches of water for at least 6 hours or up to overnight. If you're in a hurry you can soak them in extra hot water for 30 minutes.
Makes roughly 2 cups almond ricotta. Store leftovers in an airtight container for up to one week.