250 g of cow milk ricotta
2 slices of San Daniele prosciutto
2 slices of sourdough
2 punnets of strawberries (try and buy organic and local) - quality matters!
2 tbsp of maple syrup
1 pinch of sea salt
1 vanilla bean (scraped) or 1 tbsp of vanilla bean paste
4 fresh thyme sprigs
a handful of roasted hazelnuts (roughly chopped)
1 cinnamon quill
Good quality olive oil (to drizzle at the end on the ricotta toasts)
- Preheat the oven to 170 degrees Celsius. Thoroughly rinse and hull the strawberries. Put the strawberries into a bowl and add the maple syrup, vanilla, cinnamon quill and thyme sprigs to the strawberries and give them a toss. Now place the strawberries into a lined baking dish and into the oven. Bake for 25 minutes giving them a stir halfway through.
- Toast and butter your sourdough pieces and put them on a plate. Spoon a generous serving of ricotta on each toast. Spoon your roasted strawberries on top (discard the cinnamon quill) drizzle some of the syrup from the baking dish, place your prosciutto on the side, drizzle with some olive oil and sprinkle with chopped hazelnuts.
Place the leftover strawberries in an airtight container (up to 5 days in the fridge) and enjoy with some porridge the next day or on their own!