Roast balsamic strawberry, ricotta, mascarpone + chocolate

Roast balsamic strawberry, ricotta, mascarpone + chocolate

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

A beautiful balance of sweet strawberries, creamy mascarpone, acidic vinegar and ricotta. Toast never tasted so decadent.

Ingredients

Quantity Ingredient
4 slices sourdough bread
40g good quality dark chocolate
200g ricotta
100ml thickened cream
100g mascarpone
60g good quality white chocolate, finely grated, plus extra to serve

Roasted stawberries

Quantity Ingredient
500g strawberries, hulled and halved
2 tablespoons caster sugar
75ml aged balsamic vinegar

Method

  1. For the roasted strawberries, preheat the oven to 180°C. Put the strawberries in a non-stick baking tin. Sprinkle the sugar over, then the balsamic vinegar. Place the tray in the oven and cook the strawberries for 25 minutes. Remove from the oven and leave the strawberries to cool in the tin.
  2. Toast the sourdough bread in a toaster or under a grill and remove from the heat. Place the slices on a baking tray lined with baking paper. While the toast is still warm, finely grate the dark chocolate onto each slice using a microplane.
  3. Place the ricotta and cream in a bowl and stir with a silicone spatula to combine them. Use a small hand-held whisk to thicken the cream to soft peaks. Fold in the mascarpone and grated white chocolate.
  4. Spread or spoon the cream onto each piece of toast and transfer the toast to individual plates. Top with the cooled strawberries and the excess cooking juices, then grate over some white chocolate and serve.

Pro tips

  • There’s a lot going on here but it all works together well. The microplane-grated chocolate technique is great to add not too much chocolate to a dish. Both white and dark are used here and, again, try to buy a good-quality chocolate.
Tags:
Toasties
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