Strawberry season is right around the corner. I can almost taste it! Well, actually, I can taste it since I bought some at the store. This breakfast is a great quick go-to when you’re looking for something fresh and healthy (and a great way to go through some of those CSA strawberries when they come in by the gallon). We use local honey every day during allergy season to keep the sneezes at bay, and this is a nice way to work it in. I’m also just in love with the creamy texture the ricotta gives this little gem. It’s a perfect substitution for peanut butter fatigue.
Strawberry Ricotta Toast
- 2 slices Ezekiel bread
- 2 tbsp reduced fat ricotta cheese
- 5 large strawberries, sliced
- 2 tsp honey
Toast slices of bread. Spread each slice with 1 tbsp ricotta. Place strawberries on top in one even layer. Drizzle with honey.