I’m always looking for quick, simple-to-make breakfasts or snacks. Especially during the week. Now, this recipe takes a little planning ahead, but if you prep the almond ricotta and strawberries the night before, this almond ricotta toast with macerated strawberries can definitely satisfy a morning sweet tooth quickly.
Don't have time during the week? No problem. This recipe is perfect for a Saturday or Sunday morning. I like to enjoy it with a cup of coffee or with a side of tofu scramble.
INGREDIENTS FOR ALMOND RICOTTA TOAST WITH MACERATED STRAWBERRIES
For the Almond Ricotta:
- Blanched Almonds: I find it to be important that blanched almonds are used since almonds with the skin on will have a completely different texture and consistency.
- Lemon Juice or Rice Vinegar: This gives the almond ricotta that slightly sour flavor profile that mimics traditional dairy ricotta.
- Salt: to heighten the flavors.
- Water: Adding water will help to make the ricotta smooth without us having to blend the almonds into nut butter.
- Nutritional Yeast: Nutritional yeast gives food a cheesy flavor. Because this batch of almond ricotta is for something sweet, I decided to leave it out, but if you like the flavor combination of sweet and cheesy/umami flavors, then I could definitely add it.
For the Macerated Strawberries:
- Strawberries: I highly recommend making this recipe in the summer, when strawberries are in season. Here in California, we can get strawberries all year round, but out of season strawberries just don’t cut it for me. They tend to be bland and, quite frankly, flavorless. But good in-season strawberry is juicy, sweet, and full of flavor. And since this recipe is pretty basic with very few ingredients, that’s just what you’ll want.
- More Lemon Juice & Sugar: These ingredients together are what causes the strawberries to soften and release their juices and create a sort of syrup, “the macerating”.
- Salt: Salt helps to intensify the flavor of almost everything.
HOW TO MAKE ALMOND RICOTTA TOAST WITH MACERATED STRAWBERRIES
For the almond ricotta:
- Blend the Almonds. In a food processor, add almonds, lemon juice, and salt. Start blending using the purée setting.
- Add the water. Gradually add the water about a teaspoon at a time. Watching for your desired consistency. I prefer a spreadable texture that is not too chunky, but also not full-on nut butter.
For the macerated strawberries:
- Slice the strawberries. Quartered strawberries work best as you will get more juice out of the strawberries.
- Coat the strawberries. In a small bowl, add your strawberries, sugar, lemon juice, and salt. Mix the strawberries until they are fully coated.
- Refrigerate the strawberries. Cover the strawberries and refrigerate for at least 1 hour.
Can I use frozen strawberries?
Frozen strawberries can be used, but the macerating process will be different. You’ll first need to thaw your strawberries. You’ll notice that the thawed strawberries will already have released a lot of liquid. Separate the strawberries from the liquid first, then add the lemon juice, sugar, and salt. Stir the liquid until the sugar dissolves, then add back the strawberries and mix with the liquid before refrigerating.
Leftover macerated strawberries can be stored in the refrigerator for 2-3 days. And the almond ricotta can be stored refrigerated for up to 5 days.
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