Surprise your loved one with some fancy topped toast for breakfast or brunch. This recipe brings layers of sweetness, saltiness, and creamy ricotta cheese to a light bite. Complete the flavor palette with a homemade balsamic reduction. This decadent toast makes the ideal treat for Mother’s Day, Father’s Day, or a special birthday breakfast in bed, or cut it into quarters to serve as an easy appetizer. What better way to serve your freshly baked sourdough bread?
For Balsamic-Soy Reduction ½ cup balsamic vinegar 2 tablespoons Kikkoman® Less Sodium Soy Sauce 1 tablespoon cane sugar
To make balsamic-soy reduction: Heat balsamic vinegar, soy sauce and cane sugar over medium-low heat until boiling. Reduce heat to low and simmer, stirring regularly until mixture reduces and thickens, about 10-15 minutes. Remove from heat and pour glaze into a small jar to cool and continue to thicken.
While the balsamic-soy sauce is reducing, preheat oven to 425ºF. Place bread slices on a medium baking sheet and lightly brush with olive oil. Bake for 7-8 minutes to lightly toast.
Remove bread from oven and add heaping dollops of ricotta cheese onto warm toasted bread. Spread with a knife. Top with prosciutto, sliced strawberries and drizzle with balsamic-soy reduction. Finish with chopped basil.