Strawberry & Basil Toast with Whipped Lemon Ricotta
If you’re looking for something to fancy up your brunch game, look no further then this toast! It’s quick to make and a great summer brunch recipe. This topping also works great on French toast, pancakes, or waffles!
Toast (4 pieces)
4 large pieces hardy rustic bread (pane, sourdough)
4 Tbsp ricotta
2 Tbsp mascarpone
1 Tbsp honey
Juice & zest of half a lemon
Pinch of salt
Strawberry Topping
12 strawberries sliced (can substitute with blueberries or blackberries)
½ tsp butter
1 tsp sugar
Juice & zest of half a lemon
Chiffonade 4-6 fresh basil leaves
Pinch of salt
Optional Garnishes
Small basil leaves
Lemon zest
Honey
1. Toast four pieces of bread until golden brown. Whip together ricotta, mascarpone, honey, lemon juice, zest, and salt until completely combined and fluffy.
2. In a small sauce pan, combine all the strawberry topping ingredients except for basil. Once strawberries become soft and fragrant, remove from heat and stir in basil.
3. To serve, spread bread with ricotta mixture. Top with strawberry topping, and optionally garnish with basil leaves, lemon zest, or drizzle of honey.
Strawberry Spinach Salad with Sesame Poppy Dressing
Makes 4 servings
This strawberry spinach salad combines salty, creamy, and sweet flavors to make the perfect addition to your summer table. You can easily make the dressing and nuts in big batches to have on hand to throw this salad together any time you want a quick summertime meal!
Salad
8.5 cups chopped spinach (or a 12 oz bag of baby spinach)
1 quart strawberries, sliced
½ red onion, thinly sliced
8 oz feta, crumbled
Candied Almonds
⅓ cup sugar
Pinch of cayenne
Pinch of salt
6 oz slivered almonds
Dressing
⅓ cup white wine vinegar
¼ cup sugar
2 Tbsp toasted sesame seeds (MUST be toasted)
1 Tbsp poppy seeds
½ tsp Worcestershire sauce
½ finely minced shallot
½ tsp paprika
⅓ cup neutral oil
Salt to taste
1. First, so they can cool, add all candied almond ingredients into a non-stick pan and stir constantly until sugar has melted and almonds have turned a light golden brown. Quickly transfer to a baking sheet lined with parchment paper, and spread evenly to cool.
2. To make the dressing, combine all dressing ingredients. Make sure you use toasted sesame seeds. Whisk everything together until sugar and salt have combined. Place in refrigerator, and allow to rest for 1 hour. Before serving, shake or stir to make sure everything is combined and not separated.
3. To serve, place chopped spinach, sliced strawberries, red onion slices, and crumbled feta in bowl. Break up cooled candied almonds into bite-size pieces and place on top of salad. Pour dressing over salad, and toss to combine. Serve immediately.
Fruit Tart with Orange Glaze
A showstopper of a dessert centerpiece! You can decorate for just about any holiday, and it’s sure to have people raving. This tart pairs a cookie crust with an orange glaze that brings out all those fruit flavors.
Cookie Crust
16.5 oz tube of pre-made cookie dough (can also make your own)
Assorted fruits: kiwi, strawberries, blueberries, raspberries, mandarin oranges, grapes, etc.
Orange Glaze
Mix 1 Tbsp corn starch with ½ cup sugar
½ cup orange juice
Juice of one lemon
¼ cup water
Pinch of salt
Cream Base
8 oz softened cream cheese block
½ pint heavy whipping cream
½ tsp vanilla
Pinch of salt
1. Press and spread a thin layer of your sugar cookie dough in your tart pan. Bake your sugar cookie base according to package instructions. This makes either two 12-inch fruit tarts or 10 mini tarts. Allow to completely cool before assembling.
2. Mix all your orange glaze ingredients together in a sauce pan. Put on medium high heat and stir constantly until it thickens, about 5 minutes. Set aside, and allow to cool until you’re able to touch it. *Can also do this in a microwave safe bowl stirring every 30 minutes until thickened.
3. For your cream base, whip your heavy whipping cream until it forms stiff peaks. Then whisk in softened cream cheese, vanilla, and salt. Mix until evenly combined.
4. To assemble, spread cream base on cookie dough. Decorate with fruit. Take a brush, and brush glaze over all your fruit. Refrigerate for an hour before serving to let set.
Alysha Yoder is the photographer, food stylist, blogger, and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad, and all the veggies and fruits her home gardens produce. She has been a photographer for over 15+ years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients but worldwide as well.
